Braten

Braten is a German term for roast meat, used both as a verb and as a noun. It denotes cooking with dry heat, typically in an oven or over an open flame, and the resulting dish prepared from roasted meat. The word derives from Old High German brāten and is cognate with related Germanic terms for roasting.

Common forms include Rinderbraten (beef roast), Schweinebraten (pork roast), Kalbsbraten (veal roast), and Geflügelbraten (poultry roast). Wild game such as Rehbraten (venison roast) is also prepared in this way. A famous variation is Sauerbraten, a marinated pot roast often of beef, that is braised rather than fast-roasted. In Austrian and Bavarian kitchens, Krustenbraten or Schweinsbraten are traditional regional specialties.

Preparation: Typical steps involve seasoning the meat, searing it to develop a crust, then roasting at moderate to high heat. Aromatics such as onions, garlic, herbs, and vegetables are added, and the pan juices are collected to make gravy. Some cuts are braised or finished with stock, wine, or beer to keep the meat tender. Trussing and occasional basting are common techniques; contemporary cooks may use sous-vide before a final sear.

Serving: Braten is usually served in thick slices with sides such as potatoes, dumplings, red cabbage, or sauerkraut, and with a gravy or jus. Cooking times vary by cut and weight; tougher cuts require longer cooking or braising. The dish has a central place in many German-speaking traditional meals and remains common in homes and restaurants today.