Sour Braised Beef

Sauerbrode has long been a feature of Pennsylvania Dutch cookery, one of those special-occasion dishes reserved for Sunday dinners or festive events.7

Different from the usual sauerbraten preparation, the meat is not marinated before it is cooked; sourness is controlled by adding vinegar at the end, which results in a greater contrast between the flavors of the meat and its sauce.

Serve with plain