Taste and atmosphere
About
It is one of the most famous meat dishes in North Rhine-Westphalia. Traditionally made with horse meat but nowadays prepared with beef, it is a masterpiece of Germany's culinary culture.
Flavors, dishes and restaurants
Cuisine
Rheinischer Sauerbraten, which has graced banquet tables in North Rhine-Westphalia for many years, has its roots here, even though it has spread throughout Germany today. The meat is marinated for days in a mixture of vinegar, wine, and spices. As you can see on the Map, it is particularly popular along the Rhine valley.
Raisins and beet syrup added to the sauce give the dish its characteristic sweet and sour taste. You shouldn't leave without tasting this unique flavor on your trip to North Rhine-Westphalia.
Ingredients
- 1 kg beef (preferably round roast)
- 500 ml red wine
- 250 ml grape vinegar
- Onion, carrots, celery (Root vegetables)
- Cloves, juniper berries, bay leaves
- Raisins and beet syrup (for the sweet-sour sauce)
Preparation
- Prepare the marinade by boiling the wine, vinegar, and spices.
- Leave the meat in this liquid in the refrigerator for at least 3-4 days.
- Remove the meat from the marinade, dry it, and sear all sides in a pot.
- Add the root vegetables and sauté, add half of the strained marinade liquid, and simmer the meat over low heat for 2 hours.
- Remove the cooked meat, strain the sauce, add raisins and beet syrup, thicken it, and serve over the meat.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Himmel un Ääd (Heaven and Earth)
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Food
Pfefferpotthast
A heavily peppered beef stew very popular in Dortmund and throughout North Rhine-Westphalia . It is one of the most satisfying dishes of traditional Germany winter cuisine.
Food
Rhenish Reibekuchen
A potato pancake/fritter commonly consumed at street fairs (Kirmes) in North Rhine-Westphalia , usually served with applesauce. Although known throughout Germany , its preparation in the Rhine region is special.