Saint Albertus Magnus, also known as Saint Albert the Great and Albert of Cologne, is also credited with popularizing the dish in the 13th century. Horse meat was not originally used for the dish, although it has become commonly used in restaurants in the Rhineland. Rheinischer Sauerbraten, in which raisins are added to provide a sweet balance to the sourness and acidity of the marinade Most other areas in which the dish is found currently use beef. There are many regional variants of sauerbraten. Many of the variations are in the ingredients used for the marinade in which the cut of meat is immersed for several days before cooking. Generally, the marinade's base is either red wine, vinegar, or a combination of both. While Germany largely produces white wines such as Riesling and Gewürztraminer, regions of Germany that are closer to France often use red wine as the base for the marinade. Wine vinegar, apple cider vinegar and other varieties can be used as a base. Recipes from eastern regions of Germany closer to Poland and the Czech Republic tend to use vinegar as the base more frequently. Rheinischer Sauerbraten is prepared in Germany's Rhineland region-along the valley of the Rhine.In many regions, wine and vinegar are used together. Raisins and sometimes sugar beet syrup are added in cooking to provide sweetness to complement the sourness of the marinade. Sauerbraten can be made with many different kinds of roasting meat. Tougher, less expensive cuts of meat are used-typically a rump roast or bottom round of beef. Venison or other game is often prepared as sauerbraten as the spices and vinegar take away the gamey taste of the meat. Marinating the roast Ī solid cut from the bottom round or rump is marinated for three or four days, or as many as ten, before cooking. Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns, juniper berries, cloves, nutmeg, and bay leaves and less commonly coriander, mustard seed, cinnamon, mace, ginger, and thyme.
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