In both cases, the meat is seared in a pan on the stovetop prior to braising it in the liquid (in the oven).
Most often, the meat is braised in the marinade, but some recipes call for the marinade to be discarded and a fresh mixture of stock, water, and wine be used as the braising liquid.
The meat is soaked in the marinade for several days in the refrigerator, and often it may be left for a week or longer.Īfter the meat is marinated, it is ready to be cooked. Seasonings for the marinade may include cloves, juniper berries, carrots, onions, celery, bay leaves, and peppercorns. Vinegar and a sweet syrup, beer and water, or olive oil combined with an entire bottle of red wine, are only a few of the combinations of ingredients that may be used for the liquid portion of the marinade in the many variations of Sauerbraten. The marinade mixture for Sauerbraten varies with the particular recipe. Expensive, naturally tender beef cuts from the loin or rib should be avoided because the meat will not hold up to the extensive tenderizing process of this dish: the meat may fall apart easily and become stringy as a result. Since the meat undergoes an intensive tenderizing process because of the marinating and braising procedure, inexpensive cuts of beef are the best choices for Sauerbraten (which means sour roast meat in English). Beef is most often used especially cuts from the round, plate, flank, chuck, or brisket. A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.
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