Sauerbraten or sour roast is a German pot roast soaked in vinegar. The vinegar tenders the meat and adds flavor. It is typically served on spatzel , cabbage, potato dumplings, or boiled potatoes. It can be seasoned in many ways and the recipe differs depending on region. The type of vinegar used is a good example of this. Sauerbraten was originally made with horse meat but today is made of beef. The sauerkraut is also typically served in its own marinade which is later thickened in various ways before being added to the dish. The preparation of Saurbraten takes multiple days for the meet to marinate, however after the meet has been marinated it can quickly be made into a meal. Because of the tenderizing properties of marinating beef in vinegar, generally a cheaper cut is used. Other sides served with Sauerbraten include potato cakes and apple sauce.
I personally like Sauerbraten but I can understand why others would not. I would assume that Sauerbraten is a dish that tends to polarize people. As pictured here, I would say that it is not the most appetizing looking of meals.

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