Sauerbraten


Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

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Sauerbraten
Sauerbraten
Ingredients
2-1/2 cups red wine
1-1/2 cups red wine vinegar
1 tbsp. sugar
1 tsp. sea salt
1 tsp. black peppercorns
1 tsp. coriander seed
1 tsp. mustard seed
1 tsp. dried thyme
1 tsp. paprika
1/2 tsp. whole cloves
2 bay leaves
1 large onion, chopped
1 (3-1/2 to 4 lb.) Raley’s Black Angus Beef eye of round or tri tip roast
2 tbsp. butter
2 tbsp. flour
1/3 cup very finely crushed gingersnaps
1/4 cup water or to taste
Chopped fresh parsley
Directions

This is the German version of pot roast. Unlike American pot roast, this is loaded with a pungent, tart flavor. Serve with potato dumplings and braised red cabbage.

Prep: 30 minutes  Marinate: 2 days  Cook: 4 hours  Serves: 6 to 8

1. Bring wine, vinegar, sugar, salt, peppercorns, seeds, herbs and spices to a boil in a large saucepan. Let simmer for 10 minutes, then let cool. Set a large resealable bag in a large bowl and place onions and beef in bag. Add cooled marinade and seal bag; let marinate in the refrigerator for 2 to 3 days.
2. Preheat oven to 325°F. Remove beef from marinade and place in a shallow baking dish. Cook for 1 hour, then cover tightly with foil and cook for 1½ to 2 hours more or until meat is very tender.
3. Melt butter in a medium saucepan over medium heat. Add flour and cook for 2 minutes. Pour marinade through a fine mesh strainer to remove solids. Slowly whisk into flour mixture and cook until smooth and slightly thickened. Add gingersnaps and cook over low heat for 5 minutes more; stir in water and any meat drippings from baking dish.  
4. Cut beef into 1/4-inch thick slices and place on a platter. Pour sauce over the top. Sprinkle with chopped fresh parsley.
 

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