Sauerbraten is the German stew traditionally made by marinating beef in vinegar, wine and spices before slow cooking.
The name combines sauer, meaning sour, with Braten, meaning roast. A large cut of meat is marinated for several days in a mixture that may contain vinegar or wine, onions, herbs and spices. The acidic marinade helps develop the dish’s characteristic flavor before the meat is browned and braised.
Although beef is now the most familiar choice, historical and regional recipes have also used horse, pork, lamb or game. The gravy is often enriched with the strained marinade and may be thickened with gingerbread, raisins or other regional ingredients.
Sauerbraten is commonly served with potato dumplings, boiled potatoes or red cabbage. It differs from Rinderroulade, which is rolled and filled, while Sauerbraten is generally a marinated joint or roast.