Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. Before cooking, the raw meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes (Kartoffelpuffer), potato dumplings (Kartoffelklöße), or Spätzle. Ingredients used in the marinade, and accompaniments served with sauerbraten, vary across regions. Regional variants of the dish include those from Baden, Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. Etymology The name "Sauerbraten" is of German origin and means "sour roast". The word derives from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat". History Julius Caesar has been assigned a role in the inspiration for sauerbraten as he sent amphoras filled with beef marinated in wine over the Alps to the newly founded Roman colony of Cologne. According to this legend (Julius Caesar was murdered in 44 BC and the Roman city of Cologne was founded in 50 AD), this inspired the residents of Cologne to imitate the Roman import. While quite common, these claims are largely unsubstantiated. Several sources believe sauerbraten was invented by Charlemagne in the 9th century AD as a means of using leftover roasted meat. Saint Albertus Magnus, also known as Saint Albert the Great and Albert of Cologne, is also credited with popularizing the dish in the 13th century. Horse meat was not originally used for the dish, although it has become commonly used in restaurants in the Rhineland. Most other areas in which the dish is found currently use beef. Regional variations There are many regional variants of sauerbraten. Many of the variations are in the ingredients used for the marinade in which the cut of meat is immersed for several days before cooking. Generally, the marinade's base is either red wine, vinegar, or a combination of both. While Germany largely produces white wines such as Riesling and Gewürztraminer, regions of Germany that are closer to