John Myers
As a rule, nowadays beef is used for sauerbraten. In the past, horse meat was also common for the Rhenish version of the stew. It was pickled in an acidic marinade for up to a week. Pork, rabbit, or game is used less frequently.
Since Sauerbraten, also the one based on our recipe for the Rhenish version, is marinated for such a long period of time and then stewed in the oven at a low temperature, the meat is particularly tender. Meat that is already tender, such as fillet, is not well suited for this. Instead, you should choose cuts from the dead rib or prime rib. The parts of the bug, as the beef shoulder is called, are also suitable for sauerbraten or one of its regional varieties such as Franconian sauerbraten. Do you fancy a delicious roast beef? Then try our recipe for a boiled fillet of beef!
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