Sauerbraten is a very popular, traditional German dish with a deliciously tangy sauce. A lot of German regions claim to have invented Sauerbraten but the most popular and acknowledged version is from the Rheinland. All recipes share the marinating of the meat in wine and vinegar but the difference is in the finish and the sauce. With or without raisins. With or without mushrooms. With or without sour cream. With or without gingerbread.
Marinating meat in wine to preserve and tenderize it is a practice as old as Julius Caesar and there are sources that believe Sauerbraten was invented in the 9th century. Sauerbraten is traditionally made from beef, or in the old days even from horse meat. I omitted the raisins in my version, as is often done, even though the raisins are what make Rheinischer Sauerbraten actually typical rheinisch.