Sauerbraten (German Beef Pot Roast with Gingersnap Sauce) Recipe

Sauerbraten is a classic German Pot Roast. To make it, a big chunk of meat (beef is most common, but venison, lamb or pork can be used) is marinated, for several days, in vinegar, wine and spices that includes juniper berries. The meat is marinated for several days, in order to tenderize the meat. The vinegar gives the "sour" taste -- in a good way.

Sauerbraten is also a common Hofbrau buffet food item, but most times, in a very bad way. I've had some awful tasting Sauerbraten in the United States. My most recent experience was in Solvang, California. My dinner was served as a tough piece of meat with a beef gravy that tasted right out of a can. Ugh.

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