Sauerbraten

This classic German braised dish is made with beef roast marinated in wine vinegar and studded with onions, bay leaves, peppercorns, and juniper berries, then bathed in a sauce thickened by gingersnaps and lightened with sour cream. Serve with noodles or spaetzle.

Yield: 6 servings

Ingredients

• 1 cup red wine vinegar
• 1 cup red wine
• 2 1/2 cups onion, chopped, divided
• 3 bay leaves
• 6 juniper berries, crushed
• 1 teaspoon peppercorns
• 1 boneless beef pot roast, rolled and tied
• Sea salt to taste
• Black pepper, freshly ground
• 1 1/2 cups carrots
• 1 1/2 cups celery
• 1/8 teaspoon ginger, minced
• 2 tablespoons all-purpose flour
• 1/2 cup beef stock
• 1/2 cup gingerbread cookies, crushed
• 3/4 cup sour cream

Instructions

1. Combine vinegar, wine, 1 cup onion, 2 bay leaves, peppercorns and juniper berries in a saucepan and bring to a boil. Let cool.
2. Dress the roast with the mixture and marinate in the refrigerator overnight, turning periodically.
3. Remove meat from the marinade, pat dry, and season with salt and pepper. Strain marinade and reserve, discarding solids.
4. Heat oil over medium heat in a large, heavy pot with a tight fitting lid. Brown meat on all sides.
5. Remove meat from pan and pour out all but about 2 tablespoons of fat.
6. Add remaining onions, carrots, celery and ginger. Cook until soft, about 10 minutes.
7. Add flour and cook for about 4 minutes until it begins to color.
8. Add reserved marinade, stock, and remaining bay leaf. Bring to a simmer and stir to scrape off browned bits from the bottom of the pan.
9. Return the roast to the pan, cover, and bake at 325 degrees F until fork tender, about 2 1/2 hours.
10. Remove meat from pan when done and keep warm. Skim the surface fat and reduce the liquid over high heat to about 3 cups. Stir in crushed cookies until sauce thickens.
11. Remove from heat and stir in sour cream and currant jam.

Attribution

Posted by Darlene at Recipe Goldmine 2/17/2002 4:12 pm.