There's been sporadic talk of interest in German foods here lately, so I thought I'd tackle Sauerbraten for the first time.
I chose to go with top round, which marinated for three days, then braised. On it is a ginger snap cookie gravy and a side of red cabbage with raisins, grated apple, shallots and crushed bacon.
For a while I guess I was convinced that it's one of those dishes that either needed to be ordered in a restaurant or prepared by one of my dead great grandparents lol.
The resulting flavors were outstanding, and the myth of it being a complicated dish for me has been removed.
There are things I would tweak about making it next time. I made it in a dutch oven, and I may try a crock pot, perhaps using chuck, which was a cut actually recommended to me. Image: http://absolutelyjoannalumley.freeforums.org/images/smilies/1455.gif