At Fränzel, we don’t just serve German food — we bring the soul of Germany to the Hudson Valley. Sauerbraten is a time-honored tradition passed down through generations. It dates back centuries as a preservation and tenderizing method for tough cuts of meat, using vinegar, wine, herbs, and spices. At Fränzel, our Sauerbraten starts with premium Angus beef, marinated for three to five days in red wine, red wine vinegar, herbs, and spices imported from Germany. It is slow-braised until fork-tender and served with potato dumplings and braised red cabbage. This is Chef Franz Brendle’s family recipe, rooted in Baden heritage.
