I like this unsubstantiated history of Sauerbraten: Julius Caesar sending amphoras filled with beef marinated in wine over the Alps to a newly founded Roman colony in what is now known as Kölle (Köln/Cologne).
On Monday me and Danny went over to my grandparents’ house to start the five day brining process (in a giant glass jar that was once filled with jalapeño peppers sold in bulk instead of one of Caesar’s elegant ceramic amphoras). The beef chunks spend almost a week in the jar with cider vinegar, onions, pickling spices (kept together in a cheesecloth sachet), and some water.
Here’s my Grandpa browning the marinated beef in suet before returning it to the brine to simmer for an hour. He was very careful to avoid having the onions in the browing pan and put them directly in the pot where the browned meat ended up. Once the meat has stewed for an hour, thicken the sauce with flour or ginger snaps.