German Sauerbraten

Ox-rump roast with vinegar, raisins, juniper, bay leaf and a new and improved revolutionary red wine reduction sauce.

O Tannenbaum!  Sauerbraten is a holiday favorite in the Krautkrämer household.  But with one side of the family from Rhineland and the other side from Swabia, we can never agree on which version to make!  So we combined the best of both in our new Pan-German Sauerbraten!  The sweetness of Rhineland with the heartiness of Swabia (you can really taste the spaetzle!)!  Made in the traditional MeatWater™ style.

Don't serve chilled!