German · Beef

Sauerbraten

Name: Sauerbraten
Cuisine: German
Ingredients: 1 kg Beef chuck roast; 400 ml Dry red wine; 200 ml Red wine vinegar; 300 g Onions; 250 g Carrots; 2 Bay leaves; 4 Whole cloves; 3 g Black peppercorns; 8 g Salt; 30 ml Vegetable oil; 400 ml Unsalted beef stock; 60 g Gingersnap biscuits; 1 kg Potatoes; 1.8 litres Water

Servings

Ingredients

Beef chuck roast1 kg
Dry red wine400 ml
Red wine vinegar200 ml
Onions300 g
Carrots250 g
Bay leaves2
Whole cloves4
Black peppercorns3 g
Salt8 g
Vegetable oil30 ml
Unsalted beef stock400 ml
Gingersnap biscuits60 g
Potatoes1 kg
Water1 ¾ litres

Original recipe serves about 4.

Method

1
Combine the wine, vinegar, 300 ml water, sliced onions, sliced carrots, bay leaves, cloves, peppercorns and salt. Submerge the beef in a nonreactive container, cover and refrigerate for 48 hours, turning halfway through.
2
Remove and dry the beef. Strain the marinade, keeping both the vegetables and liquid. Heat the oil in a heavy pot and brown the beef on all sides. Add the drained vegetables and cook for 5 minutes.
3
Pour in the marinade and stock. Bring to a simmer, cover and braise in a 160°C oven for 3–3½ hours, until fork-tender. Remove the beef and keep warm. Strain the cooking liquid into a saucepan, add the crushed gingersnaps and simmer for 10 minutes until thickened.
4
During the final 30 minutes of braising, boil the peeled potatoes in the remaining 1.5 litres water for 20 minutes, then drain. Slice the beef across the grain and serve with the sauce and potatoes.

Recipe source: TheMealDB