Sauerbraten

Summary: This recipe takes a lot of prep work, but it’s worth it when you want to make something special.

Ingredients

  • Marinade:
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 1 med. onion, sliced
  • 2 bay leaves
  • 2 tsp black peppercorns, cracked
  • 12 juniper berries, crushed, or 1/4 cup of gin
  • 3 whole cloves
  • 4-5 lb bottom round roast
  • 1-2 cups additional vinegar or beef stock (optional)
  • Beef Roast:
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 2 tbsp flour
  • 1/4 tsp ground ginger
  • 1/2 cup beef stock
  • 1 bay leaf
  • 3/4 cups crushed pfeffernüss cookies or ginger snaps
  • 1/4-3/4 cup sour cream (optional)
  • 1 tbsp red currant jelly

Instructions

  1. Combine first seven ingredients (through cloves) in a medium saucepan. Bring to a boil and remove from heat. Allow to cool until you can touch it without burning yourself. Place meat in a zip-lock bag and pour marinade over it. If necessary, add additional vinegar or beef stock or some combination thereof until roast is covered in liquid. Seal bag and store marinade in the refrigerator for 2-4 days, turning meat periodically.
  2. When ready to cook roast, remove it from the marinade and pat dry. Season with salt and pepper. Tie it with kitchen string if necessary. Strain marinade, discarding solids, and set aside.
  3. Heat a large Dutch oven over med-high heat. Add roast and sear on all sides, then remove from pot, reserving any fat.
  4. Put 2 tbsp reserved fat or oil in the Dutch oven. Add onions, carrots, and celery and sweat until vegetables are soft. Sprinkle with flour and ginger. Stir to distribute and cook until flour begins to color. Deglaze with reserved marinade and beef stock. Add bay leaf and bring liquid to a boil.
  5. When liquid boils, move pot to a different burner set on lowest heat. Insert probe thermometer and return meat to pot. Cover, simmering gently for 1-2 hours, or until roast reaches an internal temperature of 155°, turning meat every 15-20 minutes or so.
  6. When meat comes up to temp, remove from the pot and cover with foil. Discard bay leaf, skim any fat from the surface, and reduce to 2-3 cups. Stir in cookie crumbs to thicken sauce slightly. If you wish, enrich sauce with sour cream and jelly.
  7. Pour sauce over sliced meat, and serve with potato dumplings or spätzle.

Notes

I make this using only wine and vinegar for the marinade, no stock. The result was quite tangy, but good. Next time I’ll replace some of the additional vinegar.

Permanent link to this article: http://cookbook.atlow.org/2012/11/30/sauerbraten/