Dear SOS: Help! I am looking for a much-loved recipe I seem to have lost. It was an old German sauerbraten recipe which was in the newspaper about 10 years ago. It had a three-or four-day marinade.

SAUERBRATEN: To go with the German Red Cabbage, here is the sauerbraten recipe that was sent to me in 2007 by a reader in Covington, who said her mother clipped it out of The Times-Picayune long ...

Sauerbraten (literally translated, sour roast) is one of those dishes for which there are almost as many recipes as there are cooks who make this uber-Germanic specialty. Recipe reader Judie Peterson ...

So you’re all set to tackle the preparation of that German sweet-and-sour beef classic, sauerbraten. Beef (such as eye of round): Check. Vinegar (for the sour part): Check. Ginger snaps? Ketchup?

Sauerbraten is a German dish that starts by pickling a beef roast for several days before cooking. After three days, the meat is browned to seal in juices and simmers for hours. The final result is ...

The crazy weather this year requires a comforting dish to wash away the winter blahs. Sauerbraten, a German-style pot roast, is just the thing. The beef is marinated for two days before cooking, which ...

1. To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and let cool. 2. Place the roast in a large lock ...