What is sauerbratnen?
Sauerbratne, literally "acidic roast" in German, is a German form of roast, usually made of beef. However, it can also use lamb, mutton, pork, game and other types of baking trays. Originally, Sauerbratenene was made of horse meat. The meat is marinated in vinegar red wine and water with spices and other spices before cooking.
Sauerbraten is considered to be national meal of Germany and various regions have their own variations on it, differing in spices and other components used in the marinade and traditional attachments. Traditionally, cabbage, boiled potatoes, potato dumplings, soft egg noodles called spaetzle and potatoes in some areas are served. It is often consumed with beer, but can also be served with wines such as Burgundy, Gewurtztraminer, Pinot Noir, Riesling and Shiraz.
Sauerbraten is usually marinated for three to ten days before cooking. The acid marinade helps to offer harder meat cuts. Meat should not be marinated in a metal container because of acidHe can react to the metal in the marinade.
The spice in the marinade often includes bay leaves, cloves, nutmeg, juniper berries and pepper. Less common ingredients include cinnamon, coriander, ginger, stepmother, mustard seed and thyme. Some recipes add buttermilk, wine or beer to the marinade and sometimes marinated vegetables like carrots, celery and onion. Adding apples or raisins can create a more acidic sweet taste.
When removing from the marinade, the meat is dried and then brownish in harnesses or oils. Furthermore, it is steamed or slowly cooked for at least four hours in the marinade in a covered bowl, either on top of the stove or in the oven. Finally, the marinade is tense and thickened in a pan, usually with a gingerbread or gingersnaps, flour, sour cream, brown sugar or mixtures of them. Roux, boiled mixture of wheat flour and butter, can also be used to reinforce the sauce. Dicked marinade before serving nAlije over the slices of roast.
Sauerbraten is served in German restaurants around the world. It is a hearty and soothing food, ideal for cold weather. The legend believes that it has been invented by Charlemagne as a way to use the remaining roast meat, but there is no historical evidence for this story. Julius Caesar and Saint Albertus Magnus are sometimes also attributed to food inventing.