How long is beef typically marinated for traditional Sauerbraten preparation?
Answer
Several days, sometimes up to a week
Sauerbraten is presented as a dish embodying the necessity of long preparation in traditional German cooking, contrasting with quick meals. The essential step involves tenderizing tougher cuts of beef, or occasionally horse meat, by immersing them in a highly acidic brine composed of vinegar, wine, herbs, and spices. This critical marination period lasts for several days, often extending up to a full week, ensuring the meat becomes thoroughly tenderized before it undergoes the subsequent slow-braising process until it reaches a fall-apart texture.
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