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Sauerbraten

Servings 4 -6 Servings

Ingredients
  

  • 3-4 lb bottom round beef roast
  • The Marinade:
  • 1 lg onion
  • 1 lg carrot
  • 1 lg celery stalk
  • 1 tbsp cloves
  • 1 tbsp juniper berries
  • 1 tsp peppercorns
  • 1 cinnamon stick
  • 1 1/2 C red wine vinegar
  • 1 1/2 C Burgundy wine
  • The Roasting Ingredients:
  • 2 tbsp olive oil
  • 3 C reserved marinade
  • 6 C beef stock
  • 2 bay leaves
  • Gravy Ingredients:
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 tbsp brown sugar
  • 1 C remaining strained liquid

Instructions
 

  • In a 5 quart glass bowl, place the roughly chopped onion, carrot, and celery along with the rest of the marinade ingredients, adding the roast last. Turn the roast several times to get it completely covered and submerged in the marinade. Cover and refrigerate for 3-5 days, turning at least once per day.
  • Remove the roast from the marinade and reserve 3 cups of the liquid.
  • Preheat oven to 300 degrees F.
  • Heat a large skillet on high, add the olive oil and sear the meat, browning it on all sides. (3-5 min per side)
  • Place the meat in a roasting pan.
  • De-glaze the skillet with some of the reserved liquid and pour over the roast.
  • Add the rest of the reserved marinade, the beef stock, and the bay leaves. Cover and place in oven for 2 1/2 - 3 hours.
  • Remove roast from roasting pan and set aside.
  • Strain 1 cup of the liquid through a fine sieve.
  • Heat butter in a shallow pan on med/hi. Stir in the flour and cook for 1 minute. Add the brown sugar and cup of strained liquid and stir constantly for 1-2 minutes until thickened. Remove from heat.
  • Slice the roast and serve with the gravy and a side of potato dumplings.

Notes

Recipe by : Connie Murray @ happybellyfoodie.com