S3 E46 Sauerbraten

S3 E46 Sauerbraten:

August 16, 2026

Sauerbraten

One of Germany’s national dishes, Sauerbraten, is German Pot Roast. It is a beef rump or bottom round roast marinated in a mixture of vinegar, red wine, herbs, and spices for several days. The meat is then browned and slow-cooked in the marinade, and the pan juices are thickened with crushed gingersnaps to create a rich, sweet, and savory gravy.

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Sauerbraten Recipe

Wine Pairing

Red: A Pinot Noir is light-to-medium-bodied red with bright acidity, fruitiness, and low tannins. I will stand up to the vinegar tang. Its red-fruit sweetness echoes the gravy's sweetness without competing with it. The low Tannins do not clash with the sourness of the marinade.

White: A German Riesling is a nice choice because of it's high acidity. A touch of sweetness helps to soften the vinegar in the marinade.

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