Greykits wrote:
>>Kate Connally > wrote:
>>
>>
>>>I wonder if there is such a thing as sauerbraten
>>>made with pork instead of beef.
>>
>>Yes, in the Eifel region they make it with pork. BTW, I wonder why you
>>think sauerbraten has to be made with beef. Here in the Rhineland, it
>>traditionally used to be been made with horse meat and this is still
>>often enough the case.
>>
>>Feel free to use your favourite sauerbraten recipe, substituting lean
>>pork for the meat it calls for.
>>
>>
>>> Not quite sure what the "braten" part means.
>>
>>'Roast', including 'pot roast'.
>>
>>Victor
>>
>
> This is interesting. Would one use a lighter wine than a red for it? A pork
> saurbraten sounds sort of good to me. I've only made this dish at home, so I
> don't know how to compare it with the best. It seems that the pork version
> would go especially well with some cabbage.
>
> I had friends with odd taste. One guy wouldn't eat beef but ate pork. If he
> were still here I would gladly make him a pork sauerbraten instead of beef.
>
> Svakas, Bubba!
> rharps.com


I think a Gewürztraminer (sp?) would be good. German beer (I like
Warsteiner) is obvious, or how about a Belgian ale?

That leftover bottle of Beaujolais nouveau might be an OK red wine.

Best regards,
Bob