German Specialty Dish: Sauerbraten

There are many dishes that are considered special in Germany, but one of the most iconic is probably "Sauerbraten". Sauerbraten is a traditional German pot roast that is marinated in a mixture of vinegar, wine, and spices for several days before being cooked. The result is a flavorful and tender meat dish that is typically served with red cabbage and potatoes.

Other popular German dishes include schnitzel (breaded and fried cutlets of meat), sausages (such as bratwurst and weisswurst), pretzels, and various types of stews and soups. German cuisine is also known for its hearty breads and pastries, such as rye bread, pretzels, and apple strudel.

Overall, German cuisine is diverse and has many regional variations, with each region having its own unique dishes and specialties.

Recipe for Sauerbraten

Ingredients:

4 pounds beef roast (top round or bottom round)
2 cups red wine vinegar
2 cups red wine
2 cups beef broth
2 medium onions, chopped
2 carrots, chopped
2 stalks celery, chopped
6 cloves garlic, minced
6 whole cloves
6 whole allspice berries
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon dried thyme
1 teaspoon salt
1/2 cup all-purpose flour
1/2 cup vegetable oil
1/4 cup brown sugar

Instructions:

1. In a large bowl, mix together the red wine vinegar, red wine, beef broth, onions, carrots, celery, garlic, cloves, allspice berries, bay leaves, black peppercorns, thyme, and salt.

2. Add the beef roast to the marinade, making sure it is fully covered. Cover the bowl with plastic wrap and refrigerate for at least 3 days, turning the beef occasionally.

3. After the marinating time, remove the beef from the marinade and pat it dry with paper towels.

4. Preheat your oven to 325°F (165°C).

5. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.

6. Dredge the beef in flour, shaking off any excess.

7. Brown the beef on all sides in the hot oil.

8. Pour the marinade over the beef and sprinkle the brown sugar on top.

9. Cover the pot and bake in the preheated oven for 3 to 4 hours, or until the beef is tender.

10. Remove the beef from the pot and let it rest for 10 minutes before slicing.

11. Strain the remaining liquid from the pot, discarding the solids, and return the liquid to the pot.

12. Bring the liquid to a simmer over medium heat and cook until the sauce has thickened, about 10 minutes.

13. Serve the beef with the sauce, alongside roasted or mashed potatoes, and red cabbage.

Enjoy your homemade Sauerbraten!