Sauerbraten
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
61
Spice
56
Sweetness
39
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cups
Beef Broth (low-sodium)1 cup
Red Wine (dry)1 cup
Red Wine Vinegar2 large
Onion (cut into large chunks)5 cloves
Garlic (; 3 crushed, 2 chopped)1 tsp
Black Peppercorn1 tsp
Whole Cloves2 tbsps
Extra-Virgin Olive Oil2 medium
Carrot (cut into 1-inch chunks)2 stalks
Celery (cut into 1-inch chunks)2 tbsps
All-Purpose Flour2 tbsps
Gingersnap Cookies (crushed)Directions:
1
Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat
2
Bring to a boil, then simmer for 5 minutes
3
Cool to room temperature
4
Place the beef in a large resealable plastic bag and pour in the marinade
5
Seal the bag and refrigerate for 2 to 3 days, turning daily
6
Preheat the oven to 350
7
Remove the meat from the marinade and pat dry; season with salt
8
Strain the marinade, discarding the solids
9
Heat a large ovenproof pot over medium heat and add the olive oil
10
Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate
11
Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes
12
Stir in the chopped garlic and chopped thyme and cook 1 minute
13
Sprinkle in the flour and cook 1 to 2 minutes
14
Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer
15
Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes
16
Remove the meat and transfer to a plate
17
Bring the sauce to a simmer over medium heat
18
Whisk in the gingersnaps and simmer until thickened; season with salt and pepper
19
Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired
20
Top with parsley
21
Photograph by Kate Mathis