![]() Wine vinegar, apple cider vinegar and other varieties can be used as a base. While Germany largely produces white wines such as Riesling and Gewürztraminer, regions of Germany that are closer to France often use red wine as the base for the marinade. Generally, the marinade's base is either red wine, vinegar, or a combination of both. Many of the variations are in the ingredients used for the marinade in which the cut of meat is immersed for several days before cooking. There are many regional variants of sauerbraten. Rheinischer Sauerbraten, in which raisins are added to provide a sweet balance to the sourness and acidity of the marinade Most other areas in which the dish is found currently use beef. Horse meat was not originally used for the dish, although it has become commonly used in restaurants in the Rhineland. Saint Albertus Magnus, also known as Saint Albert the Great and Albert of Cologne, is also credited with popularizing the dish in the 13th century. Several sources believe sauerbraten was invented by Charlemagne in the 9th century AD as a means of using leftover roasted meat. While quite common, these claims are largely unsubstantiated. According to this legend (Julius Caesar was murdered in 44 BC and the Roman city of Cologne was founded in 50 AD), this inspired the residents of Cologne to imitate the Roman import. Julius Caesar has been assigned a role in the inspiration for sauerbraten as he sent amphoras filled with beef marinated in wine over the Alps to the newly founded Roman colony of Cologne. The word derives from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat". The name "Sauerbraten" is of German origin and means "sour roast". Regional variants of the dish include those from Baden, Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. ![]() Ingredients used in the marinade, and accompaniments served with sauerbraten, vary across regions. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes ( Kartoffelpuffer), potato dumplings ( Kartoffelklöße), or Spätzle. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. Before cooking, the raw meat is marinated for three to ten days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. Store in a cool dry place.Sauerbraten is a traditional German roast of heavily marinated meat. We recommend potato dumplings and red cabbage as sides. ![]() Cut the meat into slices and let it steep briefly in the sauce. Turn the meat over halfway through the cooking time. 3) Cover and cook over low heat for approx. 2) Pour in 500 ml (16.9 fl oz) of water, bring to the boil and stir in the contents of the bag. It's that easy: 1) Fry the meat all around in 1 tablespoon of hot oil. ![]() Starch, iodized table salt, sugar, 6.5% tomato powder*, 5% CELERY*, table salt, flavors, WHEAT FLOUR, palm oil, yeast extract, acidifier citric acid, whey product, maltodextrin, onion juice concentrate*, paprika*, seasoning, MILK SUGAR, peppers, garlic*, Sunflower oil, parsley root*. Low stress way to make a great seasoning for your next family dinner! Tip: Seasoning can also be used for chicken or pork! Seasoning mix for creating German-style sweet-and-sour pot roast (Sauerbraten). Knorr Entree Mixes-Pot Roast (Sauerbraten) Recipe Mix: Enjoy juicy marinated beef in a sauce of tomatoes, celery and bay leaves. ![]()
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