By Mia in Germany on March 11, 2013
"This is my recipe for Rhineland Sauerbraten which is different from Westphalian Sauerbraten. It's more on the mild side, rather sweet and sour than tart. Prep time doesn't include marinating time!"
Serving Size: 1 (692 g)
Servings Per Recipe: 4
"Thank you very much for sharing this recipe Mia. I made it last evening and it was a real success. Maybe it spoke to hubby's German blood or maybe it was sweeter and mild flavors that he well liked but whatever it was I got his "permission" to make it again. High praise from him is "You can make this again", lol. I couldn't locate any juniper berries around here so that ingredient was a pass that I regretted as I know that it's an important one. This isn't a difficult recipe and while it does take time it's mostly passive time and the result is worth it. What a lovely change up from the standard pot roast with carrots and potatoes. I served this with mashed potatoes and green beans."