Rhineland-Style Sauerbraten With Raisin Gravy
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Water2.5 tbsps
Lemon Juice (freshly squeezed)10
Peppercorns2 medium
Whole Bay Leaves2 tbsps
Parsley (minced)1 tsp
Salt3 tbsps
All-Purpose Flour3 tbsps
Unsalted Butter2 medium
Carrot (peeled and thinly sliced)1 tbsp
Tomato Paste1 tbsp
Sugar2 tbsps
Sherry (sweet)1 cup
Seedless Raisins2 tbsps
Red Currant JellyDirections:
1
For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes
2
For the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl
3
Pour in the hot marinade and cool to room temperature
4
Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours
5
On the 5th day, remove the beef from the marinade and pat it dry
6
Strain the marinade, reserving both liquid and solids
7
Rub the beef with half the salt and pepper, then dredge with flour
8
Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides; this will take 8 to 10 minutes
9
Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat
10
Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes
11
Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat
12
Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender
13
Carefully replace the foil and kettle lid each time you turn the meat
14
As soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm
15
Skim as much fat as possible from the marinade, then strain it, discarding the solids
16
Return the marinade to the casserole, add the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency
17
Taste, and if the gravy is too sour, smooth in 1 to 2 tablespoons of the jelly
18
Season the gravy with the remaining salt and pepper
19
To serve: Slice the sauerbraten across the grain and about 1/4-inch thick, arrange on a large heated platter, overlapping the slices slightly, and smother with the gravy
20
Pass any extra gravy separately