Sauerbraten
A pot roast marinated for days in vinegar and wine, then slow-braised in a sweet-sour gravy — the Rhineland version is often thickened with raisins and gingerbread.
Region
Rhineland (Rheinischer Sauerbraten), North Rhine-Westphalia; variants nationwide
Spice Level
(0/5)
Diet
Non-vegetarian
Where to Try
Traditional Gaststätten in the Rhineland (Cologne, Aachen); on regional menus nationwide.
Sauerbraten is one of Germany's classic Sunday roasts: a joint of beef (traditionally sometimes horse in the Rhineland) marinated for several days in a vinegar-and-wine brine with spices, then slow-braised until tender. The defining touch is the sweet-sour gravy — the celebrated Rheinischer Sauerbraten from the Rhineland thickens it with raisins and crushed Aachener Printen or gingerbread. It is usually served with red cabbage and potato dumplings (Klöße), making it the archetypal hearty regional main course.