{"id":889,"date":"2023-11-21T21:35:28","date_gmt":"2023-11-21T21:35:28","guid":{"rendered":"https:\/\/jgmtf.com\/?p=889"},"modified":"2023-11-28T16:02:20","modified_gmt":"2023-11-28T16:02:20","slug":"recipe-sauerbraten","status":"publish","type":"post","link":"https:\/\/jgmtf.com\/index.php\/2023\/11\/21\/recipe-sauerbraten\/","title":{"rendered":"Recipe: Sauerbraten"},"content":{"rendered":"\n\n
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\"Sauerbraten\"<\/figure>\n\n\n\n

Sauerbraten is a German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The meat is marinated for several days in a mixture of vinegar or wine, water, and a variety of seasonings before being slow-cooked. The result is a meal that\u2019s both tender and infused with a distinctive tangy flavor, which is complemented by a rich gravy. Sauerbraten is often served with red cabbage, potato dumplings, or boiled potatoes, making it a hearty and satisfying dish.<\/p>\n\n\n\n

Prep Time:<\/strong> 2 days (for marinating)
Cook Time:<\/strong> 4 hours
Total Time:<\/strong> About 4 hours, plus marinating time<\/p>\n\n\n\n

Ingredients:<\/strong><\/h2>\n\n\n\n