German Pot Roast (Sauerbraten)
Sauerbraten is a national dish of Germany and is served internationally wherever German in restaurants featuring German food. This recipe calls for rib-eye roast but less expensive cuts such as chuck or a rump roast could be used due to the tenderizing effect of the long marinade process. The roast is typically served with red cabbage and Knodel (potato dumplings similar to gnocchi) or Spaetzle (and egg and flour noodle).
Ingredients
- 5 lb beef rib-eye
- 2 cups red wine
- 1 1/2 cups red wine vinegar
- 3 yellow onion thinly sliced
- 1 carrot thinly sliced
- 4 tbsp unsalted butter
- 4 bacon finely chopped
- 3 tbsp all-purpose flour
- 2 tbsp white granulated sugar
- 1/2 cup raisins golden
- 6 gingersnap crumbled
- 1/2 lemon juice
- 2 tbsp parsley chopped
- salt
Instructions
- Season beef liberally with salt in large bowl. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. saucepan; pour over beef. Cover and refrigerate, turning once or twice a day, for 5 days.
- Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.)
- Heat 2 tbsp. butter and bacon in an 8-qt. Dutch oven over medium-high heat; cook until bacon renders its fat, about 10 minutes. Transfer bacon to a plate; set aside. Add beef; cook, turning, until browned all over, about 25 minutes. Transfer to a plate; set aside.
- Pre-heat oven to 325°. Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes. Return beef to pot with reserved marinade and sachet; boil. Cover; bake until beef is very tender, about 2 1⁄2 hours. Transfer beef to a platter; pour sauce through a fine strainer into a bowl.
- Return pot to medium-high heat; add remaining butter. Add flour and sugar; cook, whisking constantly, until lightly browned, about 5 minutes. Add sauce, raisins, gingersnaps, and juice; return beef to sauce. Bring to a simmer, cover pot, and cook until slightly reduced, about 10 minutes.
- Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.
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