Sauerbraten
Ingredients
- 1 4-5 lb beef roast, round or chuck
For the marinade
- 1 1/2 cups red wine vinegar
- 1/2 cup water
- 1/2 cup red wine
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 8 black peppercorns
- 4 allspice berries
- 4 cloves
- 2 bay leaves
For the pot roast
- 3 Tbsp. oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup water
- 1/2 cup red wine
- 1/2 cup gingersnap crumbs
Directions
Place the beef in a lidded bowl large enough to accommodate it and the marinade.
Make the marinade: combine all marinade ingredients in a medium saucepan and bring to a boil over high heat. Turn off the heat and allow to cool. Pour the cool marinade over the meat, turning to make sure you cover all sides. Cover and refrigerate for 2-4 days, turning the beef several times.
When ready to cook, remove the beef from the marinade and pat dry with paper towels, reserving the marinade. Heat oil over medium-high heat in a large cooking pot. Add beef roast and brown on all sides. Remove beef and set aside.
Pour off all but 2 Tbsp of fat. Add onion, carrot and celery and saute over medium-low heat until tender.
Return beef to the pot. Add ½ cup water to the reserved marinade and strain it onto the cooking pot, discarding leftover vegetables. Bring liquid in the pot to a boil, then reduce heat to low and simmer, covered, until the meat is tender, about 3 hours.
Remove beef and keep warm. Put the cooking liquid in a blender and puree. Strain it back into the pan. Add the wine and bring to a simmer. Add the gingersnap crumbs and simmer, stirring constantly, until the sauce is thickened. Slice the beef, pour sauce over it and serve.
