The Sauerbraten is one of the most typical meals of the franconian cuisine.
The choosen beef is marinated in a mordant of vinegar and spices for several days to make it tender and mellow. Ideally the meat of cattle at an age between 2 and 3 years is used.
To the sauce, consistig of the mordant and a vegetable stock, a special, only slightly sweet, brown gingerbread with cinnamon, coriander, cardamom, cloves and other spices is added to make the sauce viscid and dark.
Traditionally the Sauerbraten ist served with franconian potato-dumplings and red cabbage in line with a mixed salad.
