Talk:Sauerbraten

Questionable References

Two of the references are uncited and appear unrelated to sauerbraten:

• Holberg, Amelia S (1999). Betty Boop: Yiddish Film Star. American Jewish History, Vol. 87. See http://vlex.com/vid/betty-boop-yiddish-film-star-52720563
• Vonnegut, Kurt (2009). Armageddon in Retrospect. Berkley Trade.

Is there a legitimate reason for either of these links on this article? Spril4 (talk) 02:02, 9 December 2009 (UTC)

I have removed the two references, and a third bullet from the reference list which was not a reference at all. Spril4 (talk) 16:49, 12 December 2009 (UTC)

WinedIn is a terrible resource, anyone can "suggest" wines for a food and it will appear on WinedIn's recommendations for that food - misspellings and all. Sangiovese with saurbraten?! Maybe someone likes it... —Preceding unsigned comment added by 174.101.159.210 (talk) 20:01, 23 December 2010 (UTC)

Traditions

I'm am posting this here in case others may be familiar with this tradition. I have German ancestry and I have always loved saurbraten. I recall German relatives telling me that, traditionally, the pot containing the roast and marinade would be buried in the yard for up to one month. It does beg the question of how one does a long marinade safely without refrigeration. — Preceding unsigned comment added by 99.118.189.40 (talk) 22:59, 5 July 2011 (UTC)

Revision NOV/DEC2012

Currently revising the article. Things I'd like to put on there --ColonelHenry (talk) 03:49, 5 December 2012 (UTC)

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  Sächsischer Sauerbraten(Q: What in particular about the recipe makes this "Saxon"?)

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Drink accompaniments

It is not correct that "Sauerbraten is most traditionally eaten with beer". The cited source is a book about beer - of course they would say that. But as someone who has grown up eating Sauerbraten (in the Saarland), I can attest that it is not correct. Unfortunately I do not have any German cookbooks or similar sources at hand to prove this. Anke Klitzing (talk) 11:39, 29 January 2024 (UTC)