Back to 6 servings 2 large yellow onions, , chopped 2 large carrots, , diced 1 large leek, , chopped, thoroughly washed and drained to remove any dirt 3 clove garlic, , minced 2 large sprigs thyme, , or 1 teaspoon dried 2 small sprigs rosemary, , or 1 teaspoon dried 2 bay leaves 8 juniper berries, , cracked 6 whole cloves 10 whole black peppercorns, , cracked 2.5 tsp salt 1 tsp sugar 2.5 cup dry red wine ), (e.g., cabernet sauvignon, merlot, pinot noir 1 cup red wine vinegar 1.5 cup water 4 lb beef roast ), (tougher cuts like bottom round or rump roast are traditional but you can also use chuck roast 4 slice bacon ; some variations include but most do not), , finely diced (optional 4 tbsp all-purpose flour 0.25 cup raisins 3 oz ginger snap cookies, , crumbled 1 tbsp honey
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1 Step 1: Place all of the veggies and herbs in a heavy non-reactive stock pot or enameled Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.2 Step 2: Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.3 Step 3: Nestle the roast in the vegetable marinade and place the lid on the pot. Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.4 Step 4: Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.5 Step 5: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside.6 Step 6: If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot.7 Step 7: Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes.8 Step 8: Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor.9 Step 9: Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.10 Step 10: Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.11 Step 11: Bring to a boil, reduce the heat to low, cover and simmer for 2-4 hours or until the meat is very tender. Cooking time will vary depending on the type of roast and how long the roast marinated. Aim for an internal temperature of 190-200 F to ensure the temp is high enough to break down connective tissues for a fork-tender result.12 Step 12: When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing.13 Step 13: While the roast is resting, strain the gravy and return the gravy to the pot. NOTE: The reserved vegetables can be eaten separately or, if you like, you can puree them in the gravy (fish out and discard the whole cloves, juniper berries and bay leaves before doing so).14 Step 14: Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy (if pureeing the vegetables in the gravy you likely won't need a thickener).15 Step 15: Spoon the gravy over the sliced Sauerbraten and serve immediately.getsaucepan.com/r/6dd968e5-31cb-4b45-ae0a-2c71e908ffcd · Original: https://www.daringgourmet.com/authentic-german-sauerbraten/
