Sauerbraten. With the brine, you’re halfway there.

Sauerbraten is a very traditional German roast, the sweet and sour brother of the pot roast. And to make it, just put the meat into the brine for a couple of days (check and turn over every day) and then follow the directions for pot roast, but instead of the wine and onions, use the brine. And when making the sauce, add a handful of raisins and almond slivers. And then you’ll have a very nice dish that goes very nicely with potato dumplings or spaetzle.

Of course you can also use this brine for any other kind of meat, especially venison and other game would work pretty fine.


375 ml / 1,5 cups red wine
375 ml / 1,5 cups red wine vinegar
375 ml / 1,5 cups water
1 teaspoon salt
8 peppercorns
3 bay leaves
4 cloves
8 juniper berries
2 onions, cut into rings
2 carrots, cut into thin slices
1/4 celery root, cut into matchsticks

Put all together into a large pot and let it simmer for 10 minutes. Let the brine cool off and pour over your meat, which can stay in there covered for 2-5 days in your fridge.

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