Sauerbraten

Ingredients

Yield:

6-8 servings

• MARINADE INGREDIENTS:

  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 2 cups cold water
  • 1 medium onion, thinly sliced
  • 1 Tablespoon black peppercorns, coarsely crushed
  • 1 Tablespoon black peppercorns, coarsely crushed
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 pounds boneless beef roast, preferably bottom round

• ROASTING/ SAUCE INGREDIENTS:

  • 3 Tablespoons Vegetable Oil
  • 2 1/2 cups onions, diced
  • 2 1/2 cups carrots, diced
  • 1 1/4 cups celery, diced
  • 2 Tablespoons flour
  • 1 Tablespoon tomato paste
  • 1/2 cup water

• BUTTER AND FLOUR ROUX

  • 60 g Butter
  • 35 g Flour

Preparation

Difficulty:

easy

Time:

3 Days

1. • To make the roux, heat up the butter until liquid, stir in the flour and cook for a few minutes and set aside.
   • Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to room temperature.
   • Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be at least halfway up the sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2-3 days, turning the meat in the marinade at least twice each day.
   • Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
   • In a roasting pan, heat the oil add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside.
   • In a roasting pan, heat the oil add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside.
   • Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.
   • Pour the liquid left in the pot into a large measuring cup and skim fat from surface. You will need at least 2 1/2 cups for the sauce. If additional liquid is needed, add some of the reserved marinade.
   • Combine the liquid and the roux in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the roux to dissolve completely and thicken the sauce to the desired consistency. Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.
   • Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately