When I work with clients and they ask me what they should talk about on social platforms, particularly Facebook and Twitter, I often tell them to talk about food. Even if their business has nothing to do with food. Seriously.

The reason for this is simple: people love to talk about food. A well placed photo of an amazing meal will create all sorts of engagement and discussion.

In fact, food is something that brings us together. We may disagree on politics, religion, or even sports, but our love of coffee, or cheese, or bacon will serve as an incredible bond. I have plenty of friends who share their photos and recipes online, and lately we’ve been trying out more of those recipes, from classic sandwich bread to one of my new favorites, sticky chicken in a crock pot.

My friend Amber DeGrace often shares her recipes on her blog, and while Gini Dietrich is a PR and communications person by day, she also has a pretty sweet food blog over at I Want to be a Gourmet Chef. Then again there’s always Pie it Forward from my friend Marijean Jaggers. Not to mention all the great recipes I see on Facebook from friends and family. And then there’s Pinterest, which is quickly becoming a hot spot for recipe sharing.

Food brings us together. And we all have those special meals which bring our families together, often over holidays. And more often than not, my upcoming birthday is one of those holidays as I like to have my traditional birthday meal of Sauerbraten.

With a good German name like Mueller, and family members with names like Schopfer, Gamerdinger, Yenisch, and Knoedler, we sure like our German food, and Sauerbraten is by far my favorite German meal. I’ve tried it in a lot of restaurants, even in what I’ve been told are “good German restaurants”, and yet none of those can even come close to the recipe that we use, which came from somewhere on my father’s side of the family.

So as a change of pace here on the blog, I thought I would share this recipe with you. I’d be interested if any of you try it, but I know I’ll be enjoying it tomorrow with my family.

Sauerbraten (“sour roast meat”)

5 lb. Pot Roast (though others use pork, venison, etc)

Salt

Pepper

5-6 small onions

1 pint white distilled vinegar

2 1/2 C. of water

5 bay leaves (broken up)

2 Tbsp. whole cloves

2+ Tbsp. Allspice (peppercorns)

Rinse the 5 lb. roast, dry it, then poke holes all over it. Salt & pepper it, then place in in a large bowl.

Thinly slice the onions and put it over the meat. Pour the vinegar and water over the roast.

Take a square of cheesecloth and place the bay leaves, cloes, and allspice on it, then tie it shut and put it in the bowl.

Cover the bowl and put it in the refrigerator to marinate for 3 to 5 days (the longer the better, in my mind), and turn the meat over daily. On the day you are serving the meal, brown the roast on all sides and pour off the fat.

Re-add the bag of seasoning and the marinade and cook for several hours. Then thicken the juice to make a nice gravy.

When marinated and cooked properly it will fall apart quite nicely, and will definitely warm you up on a cold day.

We usually serve it with wide noodles and mashed potatoes, as well as red cabbage.

For those in the family who don’t care for Sauerbraten, we’ll be having the aforementioned sticky chicken in a crock pot as well. And for dessert, it’s the Really Chocolate, Chocolate Cake with Chocolate Fudge Frosting from my friend Shanelle at Bliss.

Sound delicious? Let me know if you try this recipe out and how it works for you. Also, feel free to tell me about your favorite food and recipe site on the web, or even link to your specific favorite recipe, whether it’s yours or belongs to someone else. Let’s eat!