The selection of the cut and the quality of the meat are crucial. More rarely, pork, lamb, rabbit or game is also used for regional styles of the German roast speciality. In the past, horse meat was also common for the Rhenish version of the roast. Nowadays usually beef is used for Sauerbraten. What has remained, however, is the delicious marinade that gives the roast its distinctive name and astringent flavor. Nowadays, luckily horse meat is rarely found on the shopping list for the classic Sauerbraten, and has been replaced by beef in recent decades.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.

Remove with slotted spoon and rinse with water.This German pot roast is one of the most famous German dishes. Press the dough into boiling water, stirring until it floats, about 2 minutes. Mix everything in a bowl until well blended.īring a large pot of water to a boil, place part of the dough into a spaetzle press. My family used spaetzle like rice, under sauerbraten, goulash, shredded roast beef with pickled cabbage, toss it in soups. You might want to experiment with this over the table until you find out the size you want. The shape of the spaetzle will depend on how fast you pull it toward you while you’re pushing down. Then put some dough into the hopper and pull it towards you while you’re pressing the dough down. When you reach boiling put the spaetzle maker “tooth” on the far edge of the pot and move the hopper to the end with the “tooth”. You might want to spray a bit of cooking spray on the flat side of the maker to help with the slide.

Make your favorite spaetzle recipe and while the dough is resting, you can start a pot of water, broth or even wine to boil on the stove. Making spaetzle is a bit easier than that using the CucinaPro Ricer/Spaetzle Press or Sliding Spaetzel Maker. It used to be pushed thru large holed colanders or someone would pull small pieces off a lump of dough. Spaetzle is largely a German/Hungarian staple.

Sauerbraten and spaetzle recipe