Pour the heated marinade (with all the vegetables) over the meat let cool. Remove from heat.įor the meat: Put meat in a large glass bowl or stoneware crock. Bring to a quick boil, reduce the heat and simmer for about 5 minutes. INGREDIENTS:ġ to 2 cups white wine vinegar (See Note)Ģ large yellow onions, peeled and roughly dicedģ- to 4-pound bottom round or boneless rumpġ/2 cup seedless golden raisins soaked in warm water for 1 hour, then drained INSTRUCTIONS:įor the marinade: Combine all marinade ingredients, except parsley, in a stainless-steel or other nonreactive pot. Pitcher enjoys his sauerbraten with a Spatlese or Auslese Riesling. Allow at least 4 days to marinate the beef. This dish - from German Riesling enthusiast Steve Pitcher - is traditionally served with potato pancakes and braised red cabbage, with lingonberry preserves or cranberry orange relish on the side. Traditional side dishes - potato pancakes, braised red cabbage and a fruit preserve or relish - round out a meal fit for a German Riesling. Steve Pitcher, wine writer and president of the San Francisco Bay Area chapter of the German Wine Society, offers his Rhineland version of sauerbraten, which uses gingersnaps to flavor and thicken the sauce. Copious amounts of onions also add sweetness, resulting in a sweet-sour dish that matches semidry to slightly sweet German Spatlese and Auslese Rieslings. Raisins are added in some versions to help balance the vinegar's tartness. The marinade/braising liquid is then strained and made into a sauce. The roast is seared, then slowly braised in the marinade until it's tender. Sauerbraten is made with a large beef roast that is marinated over several days in a combination of spices, vegetables, vinegar and either wine or beer. Sauerbraten, or "sour roast," is a ubiquitous German dish prepared a little differently from region to region. The amount of residual sugar in German Rieslings does not taste as sweet because the wines also have high acidity to balance.īeerenauslese - a rare sweet dessert wine which is usuallymade from botrytis-affected grapes - is concentrated, full-bodied and unctuous. Auslese is selectively picked at even greater ripeness and can range from semisweet to just this side of sweet. Spatlese is made from fully ripened, late-harvested grapes the wine is usually semidry and pairs with a wide variety of food. Of the two, Auslese is riper, more intense and rich, and is occasionally made with some botrytized grapes. Semidry and semisweet German Riesling categories are usually Spatlese and Auslese.
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