Victor Sack wrote:
>
> Darren > wrote:
>
> > For my next cooking endeavour, I want to make the classic German beef
> > dish, Sauerbraten. I have several recipes to choose from, all slightly
> > different in terms of ingredients, marinating time,etc.
> > However, my questions concern exactly what cut of beef to use?
>
> Classic Sauerbraten has always been made with horse meat, not beef, and
> this is still the case in some regions, particularly Rhineland. The
> modern beef version calls for tough cuts, which would be able to
> withstand the long marinating. The exact cuts often used in Germany,
> Nuß, Rose, Blume, Kugel, or Schaufelstück would be unobtainable in
> America. The suitable English cuts would be silverside and perhaps
> topside and blade, and the American cuts perhaps top or bottom round or
> rump, or chuck.
>
> Victor


In the US my German mother always used bottom round or chuck for
sauerbraten (back when we ate beef). But any tough coarse-grained cut
works well. She's never used horsemeat