Traditional German Sauerbraten

Prep Time7

Cook Time4

Total Time11

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

½ c dry red wine
½ c red wine vinegar
2 c water
10 juniper berries
10 black peppercorns
2 bay leaves
1 teaspoon salt
1 red onion (1/2 sliced, 1/2 diced)
2 Tb extra virgin olive oil
4 carrots diced
2 stalks celery diced
2 lb top round beef roast
10 gingersnap cookies
cooked spätzle or egg noodles for serving

Instructions

To begin, you’ll need to start this a couple days before you plan on having this. It will marinate for 2 – 3 days, preferably 3.
To make the marinade, in a saucepan combine the dry red wine, red wine vinegar, water, sliced red onion, juniper berries, black peppercorns, salt, and bay leaves. Bring it to a boil reduce the heat and let it simmer for 2 minutes. Remove it from the heat and allow it to come to room temperature.
Place a beef roast in a large ziplock bag. You can use a top round or a bottom round roast, whichever you find at a better price.
Pour the cooled marinade into the bag with the roast. Press out as much of the air that you can and close the bag. Place the bag in a dish – in case you get a leak. Always better to be safe than sorry. Place it in your refrigerator and let it do its thing for 2-3 days. Turn the bag over a couple times a day to let the roast evenly marinate.
After 2 – 3 days, remove the roast from the bag and pat it dry with paper towels.
Pour the marinade through a sieve to strain out all of the solids. Discard them and save the liquid. You’ll use that in a bit.
In a dutch oven, heat the extra virgin olive oil over high heat. You want the oil hot enough to be “shimmery” but not smoking. Place the roast in the pot and let it sit for 4 minutes without touching it. Turn it over and let it cook 4 minutes on that side. You want a gorgeous sear on each side.
When the roast is done searing, place it in a dish and turn the heat down to low. Toss in your diced onion and cook for about 3 minutes or until the onions are just tender. Stir occasionally.
Place the roast back in the pot and pour the reserved marinade over the top. Bring this all to a boil, then reduce the heat to low. Cover and simmer for an hour.
After it has cooked an hour, toss in the diced carrots and celery. Cover and let this cook for 2 more hours.
When it has finished cooking for a total of 3 hours, remove the roast to a tray or cutting board. Let it rest 5 minutes, then cut it into slices.
Here comes that crazy ingredient: gingersnaps! Add 10 gingersnaps to the pot and let them cook, stirring often, until they dissolve and the liquid thickens.
Place your sliced roast back in the pot. Let it simmer for about 4 minutes on low heat.
Serve this with some cooked spätzle or egg noodles.
Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/sauerbraten/

Nutrition