Sauerbraten is a German braised beef dish, most associated with the Rhineland, in which a tough cut of meat such as rump or chuck roast is marinated for several days in vinegar, wine, spices, and aromatics, then browned and slow-braised in the reserved marinade until fork-tender. The name means "sour roast," referring to that long marinating step, which tenderizes the meat and gives it a tangy, slightly sweet-and-sour flavor.
It's traditionally served with potato dumplings (Kartoffelklöße), red cabbage (Rotkohl), and a thick gravy made from the braising liquid; regional versions vary the vinegar used and sometimes add gingersnaps, raisins, or prunes. Sauerbraten remains a fixture of German cuisine and holiday menus, and has followed German immigrant communities abroad.