Sauerbraten

This is a deeply unappetising name for a good dish. The beef is marinated in red wine and vinegar before being braised and the result is actually quite refreshing, like a nicely pickled gherkin in flavour, and almost summery.

This treatment of less fatty joints such as silverside or topside is popular in southern Germany and in Austria. I’m not sure what the technical name for a brother’s mother-in-law might be, but my brother - a long-time resident of Basel in Switzerland - offers