[Sca-cooks] Sauerbraten

[Johnna Holloway]

Culinaria Germany of course mentions that sauerbraten
was originally made of horsemeat, which kind of throws
another meat into the pot so to speak...
This can be found repeated on the web--

Sauerbraten is a typical Rhineland , Saarland and Silesia
  roast. It is horse meat, or, as a substitute, beef
  marinated in vinegar, a sweetening agent, and seasonings containing 
juniper cones and cloves and
then braised. The sweetening agent can be sugar beet syrop, apple syrup
or, most simply, sugar. The sauce contains raisins and often a kind of
gingerbread. The town of Eschweiler
<http://www.localcolorart.com/search/encyclopedia/Eschweiler/> has a
long horse butcher tradition, and sauerbraten is one of its culinary
specialities.

http://www.localcolorart.com/search/encyclopedia/Sauerbraten

Sour Roast (Sauerbraten)

For 4 portions 1 kg horsemeat roast
http://www.ijon.de/rezepte/rheinisch_en.html

Johnnae

Kerri Martinsen wrote:

>I am using the word "Sauerbraten" as shorthand for
>"german-style-beef-dish-maranited-in-a-vinegar-spice-goo".  The intent was
>to serve a beef dish that is documentable, not make up documentation for
>serving the modern dish.
>  
>
>