Pickled Beef

Sauerbraten and sauerkraut are what most people think of when they think of German food. Beef marinated in wine, vinegar, and spices is a type of French beef à la mode, with the acid hyped to pickle the beef as well as to tenderize tough muscles. Sweetening does not appear in early recipes, such as the one for Sauerer Rindsbraten in Die geschickte Hausfrau (1848), nor does it appear in any of the marinated beef recipes in Das Algemeine Kochbuch (1891), written by