Nowadays, luckily horse meat is rarely found on the shopping list for the classic Sauerbraten, and has been replaced by beef in recent decades. Therefore, a sour pickle was used to make the meat tender and, above all, to preserve it for a longer time. Horse meat is known to have a much firmer structure than beef. The original recipe was prepared with horse meat, which gave the sour roast its trademark at the time. Like so many traditional dishes, it originated from the need to preserve it. The classic Sauerbraten has been on German menus for many generations and has undergone quite a few changes since then. In my opinion it all comes down to your personal preferences. The Rhenish Sauerbraten is the other authentic German Sauerbraten recipe and people from this region insist on that this is the only and true German Sauerbraten. Many regions have similar recipes and the traditional recipe in this video represents the recipe that is the classic recipe in Germany and probably the style of Sauerbraten that you might got served in a German Gasthaus. Fact is that depending on the region there are a variety of German Sauerbraten recipes. When people ask me if I have an authentic German Sauerbraten recipe that I can share with them, I say, yes, how many do you want? You might have thought like many other people that there is only one German recipe that is truly authentic. The crucial ingredients for a perfect Sauerbraten are patience and some planning ahead, as the most important step is marinating the meat for 5 to 10 days before you want to cook it.
In this post I will show you that it is really easy to make an authentic German Sauerbraten with this foolproof, easy recipe. Some people might even say, that Sauerbraten is Germany´s national dish. This German pot roast is one of the most famous German dishes.
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