Cultured Palate: Dishes from Germany
| October 18, 2017
Sauerbraten
Sauerbraten is a dish that’s known for being best when your mother (or even better, grandmother) prepares it for you. It takes a lot of advanced prep, but the final product is worth it.
A large chunk of beef rump or sirloin tip is left to brine in vinegar and spices for up to four days. Then the meat is browned before being simmered in a Dutch oven for hours. The result is a succulent and completely tender roast, which is sliced and served in gravy with traditional sides like spätzle, red cabbage, or dumplings.
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