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Balsamic Beer Braised Pork Roast Recipe
Sauerbraten (German Pot Roast) | SAVEUR _ It was in Cologne in 1963 that I finally solved the riddle of preparing sauerbraten. What I could not achieve until then was the golden glow that shimmers over the deep brown gravy; browning flour in the conventional einbrenne (roux) never yielded that result. But a generous chef demonstrated the secret: the addition of sugar to the einbrenne. It gilds the gravy even as its sweetness balances the sour lemon note & the zing of pickling spices.