As silly as this sounds, my friend and I have a bet concerning how long Sauerbraten should be marinated (traditionally). Is there a traditional amount of time it should marinate? Or is it up to the individual family and their recipe?<BR><BR>Everyone we've asked (so far) says, "huh?" I thought this might be a good one for the experts of travel.<BR><BR>Thanks for your help.<BR><BR>Strive

I'm sure it varies from cook to cook. I like it to marinate for 3 days.

I do it 48 to 72 hours - but I'm Irish - what the heck do I know? (but it is delicious the way I make it!)

2-3 days.

I always do 3 days for a 3# cut. I suppose you could reduce the time with similar results for smaller roasts if you had to.<BR>j.

I'm not sure but I think that three days might be too short for traditionalists. <BR><BR>Can anyone back this up?

I'm not sure but I think that three days might be too short for traditionalists. <BR><BR>Can anyone back this up?

Anyone?<BR>How about sharing your recipe?

My mom who was born and raised in the Rhineland went by the following method for marinating Sauerbraten: 4 days in summer; 5 days in winter.<BR>BTW, what to you stand to win, David?

Anita,<BR><BR>The loser (if there is a clear one) must prepare a Sauerbraten dinner complete with spaetzle and red cabbage while wearing NOTHING but an apron;~).<BR><BR>Strive

David - I DO hope you'll win - if not -wear a full-length apron in case of splattering when making the spaetzles=^D.

Depends also on the meat you use. The traditional Sauerbraten is horse and the marinade is used because of the horse taste. The Sauerbraten from horse was normally marinated longer than one would marinate beef, which is normally used today. <BR>As far as I know, the marination in traditional recipes is never shorter than 3-4 days and goes up to 6-7 days, depending upon the taste. With beef, you don't need so long.