ˈsau̇(ə)rˌbrät ə n, ˈzau̇- noun
( -s )
Etymology: German, from sauer sour (from Old High German sūr ) + braten roast meat, alteration (influenced by braten to roast, from Old High German brātan ) of Middle High German brāte meat without waste, soft edible meat, from Old High German brāto; akin to Old High German brādam breath, heat — more at sour , breath , brawn
: oven-roasted or pot-roasted beef marinated in a vinegar solution with peppercorns, garlic, onions, and bay leaves before cooking