I checked with our staff's senior sauerbraten correspondent, Harvey Steiman, who said, "Sauerbraten is a tough dish for red wine because it's both sweet and sour. It has lots of vinegar in it, and it ...

4 pounds boneless beef roast, preferably bottom round 2 cups dry red wine 2 cup red wine vinegar 2 cups cold water 1 medium onion, thinly sliced 1 tablespoon black peppercorns, coarsely crushed 1 ...

Though recipes vary from region to region, the braising liquid generally includes vinegar, red wine or a combination of both. Originally created to use up the odds and ends of meat, sauerbraten is ...

As with sauerbraten, red wine and vinegar provide the sour notes. Zimmermann says the dish tastes even better the next day. A simple side dish of potato salad completes the meal.

His sauerbraten marinade/gravy uses cider vinegar ... The marinade includes red wine vinegar, carrots, onions, garlic, brown sugar, cloves and peppercorns. They put the beef into a large freezer ...

Sauerbraten (literally translated ... Other cooks use a roux. Some add red wine; others just vinegar. In some regions, buttermilk is part of the marinade. Garlic is favored by some cooks; others ...

Most sauerbraten recipes include both vinegar and wine in the marinade. Once the roast has slowly braised in the liquid and is removed to cool, the sauce is thickened and flavored with crushed ...

Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten ... made with raisins, apples, red wine vinegar, and red wine. Serve it with handmade pretzel dumplings, a ...

Sauerbraten (sour roast ... some of the great flavours of German cooking – juniper berries, allspice and red wine. Detlef likes to use star anise and the redcurrant jelly, sour cream and ...