Legendary Dishes | Sauerbraten (soured meat)

GERMANY

Sauerbraten is a traditional German dish rooted in the regions with the Bavarians and Rhinelanders arguing that their version is the best, the southerners adopting a French method for a soured meat they call bofflamot.

Originally made with game meat – deer or horse – sauerbraten is now associated with beef and is generally served with boiled potatoes and red cabbage, sometimes with knödeln or spätzle.

Our opinion is that they are both excellent, just slightly different.

Marinade

  • 600 ml red wine
  • 100 ml red wine vinegar
  • 12 juniper berries
  • 12 peppercorns
  • 6 allspice berries
  • 2 bay leaves
  • 2 cloves

Finish

  • 1 kg beef shoulder, steeped in marinade for three days
  • 700 ml liquid + aromatic marinade ingredients
  • 500 g soup vegetables (carrot, celeriac, celery, onion, parsley root)
  • 300 ml chicken stock
  • 70 ml creme fraiche / cream
  • 30 g pork belly fat
  • 8 juniper berries
  • 2 bay leaves
  • Black pepper, large pinch
  • Chillli powder, large pinch
  • Cinnamon, large pinch
  • Nutmeg, large pinch
  • Seasonings

After marination, thoroughly dry the beef, fry in pork fat to brown. Add chicken stock, soup vegetables, herbs and spices, braise for 2 hours over lowest heat.

Meanwhile reduce the strained marinade liquid. Remove beef from cooking liquid and keep warm.

Strain the beef liquid into a saucepan, reduce until creamy, add 60 ml of the reduced marinade liquid, heat, season. Gradually add crème fraîche or sour cream.

Slice the beef, serve with the creamy sauce and some knödeln or spätzle.