Rhine Sauerbraten: beef marinated for 3 to 7 days in wine vinegar, onion, bay and cloves, braised until tender and finished with a sweet-sour sauce of raisins and Lebkuchen crumbs.

Sauerbraten dates to the medieval German tradition of preserving meat in acid, with regional variants developing across the country. The Rhineland version, traditionally made from horse meat until the 20th century shift to beef, is defined by its sweet-sour finish with raisins and crumbled Lebkuchen (gingerbread). The dish has been the canonical Cologne Sunday roast in Brauhäuser since the 19th century. Served with Kartoffelklösse (potato dumplings) and braised red cabbage.

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