Sauerbraten
- Thread starter Thomas B.
- Start date
K Kruger
TVWBB 1-Star Olympian
Sure.
Marinade:
1 c dry red wine
1 c red wine vinegar
2 cups cold water
1 medium onion, thinly sliced
1 T black peppercorns, coarsely crushed
12 juniper berries, coarsely crushed
2 bay leaves
7 whole cloves
1 t whole mustard seeds
.25 t nutmeg
.25 t coriander
pinch allspice
pinch cinnamon
pinch cardamom
pinch ginger
1.5 t kosher salt
4 lbs boneless beef roast, either bottom round or rump
Sauce:
3 T clarified butter or 1 T unsalted butter plus 2 T oil
1 t kosher salt
2.5 c diced onion
2 c diced carrots
1.25 c diced celery
2 T flour
.5 cup water
.75-1 c gingersnap cookies, crumbled
Combine all the marinade ingredients (except the meat) in a large pot and bring to a boil; cover and simmer 10 min. Cool, uncovered, to room temp.
Put the meat in a non-reactive bowl or pot just large enough to contain it and pour the marinade over. If it does not come halfway up the sides, add enough wine till it does.
Place in the fridge for 3 days. If the meat isn't fully immersed, flip the meat in the marinade at least twice a day.
Remove the meat and pat dry with paper towels, reserving 2 c of the marinade on in a cup on the counter and reserving the excess marinade in the fridge.
Heat the clarified butter in a 5-quart dutch oven, salt the meat all over with the 1 t kosher, then brown the meat on all sides evenly, about 3 min/side. Remove the meat to a platter and preheat the oven to 325.
In the same pot used for the meat, saute the diced onion, carrot and celery till softened and browned in spots, about 8 min, stirring frequently. Sprinkle the flour over the vegs and cook, stirring constantly, till the flour loses its raw look, about 3 min. Deglaze the pot with the .5 c water and immediately add the 2 c of the reserved marinade. Whisk well to combine, bring to a simmer, then add the meat, cover the pot, and place on the center rack in the preheated oven.
Cook the meat about 3.5-4 hours, turning once, or till the meat is tender when stuck with a probe. Remove the pot from the oven; remove the meat to a cutting board and tent with foil. Using a fine strainer, strain the contents of the pot into a large measuring cup, reserving the solids in the strainer. Skim the fat and note the quantity. If less then 2.5 c add some of the reserved marinade from the fridge; if more, leave it alone. Pour into a sauce pan and bring to a simmer over med heat. Force some of the solids (about 2 T) from your strainer into the sauce and stir in about .75 of the crushed gingersnaps, stirring well. Discard the rest of the solids from the strainer and rinse the strainer well. Allow the sauce to simmer about 5-10 min so the cookies will disslove and thicken the sauce nicely. (Adjust thickness with more crushed cookies if desired; thin with reserved marinade from the fridge, if desired.)
Strain the sauce through the strainer to smooth it; adjust salt. Slice the meat, platter it, and drizzle lightly with sauce. Serve, passing the remaining sauce separately.
(I usually serve with spaetzle.)
Marinade:
1 c dry red wine
1 c red wine vinegar
2 cups cold water
1 medium onion, thinly sliced
1 T black peppercorns, coarsely crushed
12 juniper berries, coarsely crushed
2 bay leaves
7 whole cloves
1 t whole mustard seeds
.25 t nutmeg
.25 t coriander
pinch allspice
pinch cinnamon
pinch cardamom
pinch ginger
1.5 t kosher salt
4 lbs boneless beef roast, either bottom round or rump
Sauce:
3 T clarified butter or 1 T unsalted butter plus 2 T oil
1 t kosher salt
2.5 c diced onion
2 c diced carrots
1.25 c diced celery
2 T flour
.5 cup water
.75-1 c gingersnap cookies, crumbled
Combine all the marinade ingredients (except the meat) in a large pot and bring to a boil; cover and simmer 10 min. Cool, uncovered, to room temp.
Put the meat in a non-reactive bowl or pot just large enough to contain it and pour the marinade over. If it does not come halfway up the sides, add enough wine till it does.
Place in the fridge for 3 days. If the meat isn't fully immersed, flip the meat in the marinade at least twice a day.
Remove the meat and pat dry with paper towels, reserving 2 c of the marinade on in a cup on the counter and reserving the excess marinade in the fridge.
Heat the clarified butter in a 5-quart dutch oven, salt the meat all over with the 1 t kosher, then brown the meat on all sides evenly, about 3 min/side. Remove the meat to a platter and preheat the oven to 325.
In the same pot used for the meat, saute the diced onion, carrot and celery till softened and browned in spots, about 8 min, stirring frequently. Sprinkle the flour over the vegs and cook, stirring constantly, till the flour loses its raw look, about 3 min. Deglaze the pot with the .5 c water and immediately add the 2 c of the reserved marinade. Whisk well to combine, bring to a simmer, then add the meat, cover the pot, and place on the center rack in the preheated oven.
Cook the meat about 3.5-4 hours, turning once, or till the meat is tender when stuck with a probe. Remove the pot from the oven; remove the meat to a cutting board and tent with foil. Using a fine strainer, strain the contents of the pot into a large measuring cup, reserving the solids in the strainer. Skim the fat and note the quantity. If less then 2.5 c add some of the reserved marinade from the fridge; if more, leave it alone. Pour into a sauce pan and bring to a simmer over med heat. Force some of the solids (about 2 T) from your strainer into the sauce and stir in about .75 of the crushed gingersnaps, stirring well. Discard the rest of the solids from the strainer and rinse the strainer well. Allow the sauce to simmer about 5-10 min so the cookies will disslove and thicken the sauce nicely. (Adjust thickness with more crushed cookies if desired; thin with reserved marinade from the fridge, if desired.)
Strain the sauce through the strainer to smooth it; adjust salt. Slice the meat, platter it, and drizzle lightly with sauce. Serve, passing the remaining sauce separately.
(I usually serve with spaetzle.)