Sauerbraten

SIMPLE

Ingredients

  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 1/2 cups dry red wine
  • 1 1/2 cups red wine vinegar
  • 1 cup water
  • 12 cloves
  • 1 tablespoon mustard seeds
  • 2 bay leaves
  • 2 tablespoons sugar
  • 2 tablespoons coarse salt
  • 1 tablespoon lightly crushed black peppercorns
  • One 4 1/2-pound boned, rolled and tied-top round roast
  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 10 gingersnaps, finely crushed
  • Salt and freshly ground black pepper

Instructions

  1. To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and let cool.
  2. Place the roast in a large lock-top plastic bag and pour in the marinade. Seal the bag and put it in another bag to prevent leakage. Refrigerate, turning every 12 hours, for 2 days.
  3. Preheat the oven to 300 F. Remove the meat from the marinade, and reserve the marinade. Blot the beef with paper towels. In a large Dutch oven, heat the oil over medium-high heat. Brown the beef on all sides, about 5 to 8 minutes. Using long tongs, transfer the beef to a plate. Add the carrots and onion to the pot and saute for about 5 minutes, or until softened.
  4. Return the meat to the pot. Strain the marinade over the meat and bring to a boil over high heat. Cover the pot, place in the oven, and braise for about 3 1/2 to 4 hours, until the meat is tender; turn the meat halfway through the cooking process. Test by sticking a fork into the meat: it should come out easily.
  5. Transfer the meat to a cutting board and let stand for 20 minutes; set the pot aside. Slice the meat and place in a deep heatproof serving dish.
  6. To finish the sauce, add the gingersnaps to the pot and boil over medium-high heat for about 3 minutes, or until slightly thickened. Season with salt and pepper if necessary. Pour the sauce over the meat and serve immediately.
Advance Preparation
This may be made up to 2 days ahead, covered, and refrigerated. Reheat in a 350 F oven for 30 to 45 minutes, or until the sauce is bubbling.
Serves 8 people.

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