Keep any leftover sauerbraten in an airtight container in the fridge. Potato pancakes, also known as kartoffelpuffer, are popular side dishes to serve with sauerbraten. German sauerbraten is traditionally served with potatoes, German bread dumplings (semmelknodel), spaetzle, and German red cabbage (rotkohl). Once you've plated the roast and strained out the gravy, taste the gravy and adjust the seasonings as needed. If not, you'll need to rotate the roast once a day while it's marinating. Make sure the meat is fully covered by the marinade. For medium doneness, the rump roast should read 150F on an instant-read meat thermometer. For best results, check the roast while you're cooking it to see if it's done. The longer you leave it to marinate, the faster the roast will cook. Some recipes even use pork roast or venison instead of beef. If you like, you can use a more tender cut like a chuck roast. Most recipes use tough cuts of beef like a rump roast, eye of round, or bottom round roast. Another story attributes King Charlemagne as the inventor of sauerbraten, while yet another says it was Saint Albertus Magnus of Cologne. Inspired by the tasty invention, the locals made their own version. Legend has it that Julius Caesar sent jars filled with beef marinated in wine over the Alps to what is modern-day Cologne. The origins of sauerbraten stretch back to Ancient Rome. It's a phenomenal, hearty dish to make during autumn and winter and one that's sure to be a hit! Sauerbraten Origins Serve your homemade sauerbraten with potatoes or classic German side dishes like spaetzle or Knodel. Sauerbraten is surprisingly easy to make, although because it takes several days to marinate, you'll need to plan if you want to make this succulent German dish.
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