|
To prepare the
marinade, combine the red wine vinegar, water, sliced onion, PEPPERCORNS,
JUNIPER BERRIES, CLOVES and BAY LEAVES in a small pot. Bring to a boil,
remove from heat and let cool. Wash the beef roast, pat dry, and place
in a container that isn't going to react with the vinegar. We used a nice
deep glass bowl–a china casserole dish or a ceramic lined pot are fine
choices, too. Pour the marinade over the beef, turning the beef to make
sure it is moistened on all sides. Cover and place in the fridge for 2-4
days, turning twice a day to make sure the whole roast gets marinated
equally.
To cook the roast, remove from marinade, pat dry. Discard the marinade.
Heat 1 TB. vegetable oil (or shortening if you have it–it does do a great
job of browning) in a large frying pan over medium high to high heat.
Brown the roast on all sides. Don't rush this step, as it adds greatly
to the flavor of the finished sauerbraten. Remove the beef from the pan
and place it in a stew pot with a cover. Add 1 TB. vegetable oil to the
frying pan if it is dry. When the oil is hot, add the chopped onion, carrot
and celery. Reduce heat to medium-low, cook 5-7 minutes until soft and
slightly brown. Sprinkle with the flour and cook another 2 minutes, stirring
constantly. Add 1 cup water, stir or whisk to combine and smooth. Pour
over the beef with another 1 Cup water. Add 2 TURKISH BAY LEAVES. Cover
the pot and simmer on low for about 2 hours, until the beef is easily
pierced with a knife. Remove the roast from the pot, place on a serving
plate loosely covered with foil. It should rest for 15-30 minutes before
slicing, especially for the thin slices traditional for sauerbraten. Pour
the cooking juices through a fine strainer into a small saucepan, pressing
down on the vegetables to get the most juice out of them. Bring the juices
to a boil and reduce the liquid to 1-2 Cups, depending on how much gravy
you would like to have. Reduce the heat to a simmer, crumble the gingersnaps
into the sauce. The sauce should be on the sweet side, as the beef is
on the tart side, and together they are a match made in heaven. Slice
the beef thinly and fan out a few slices, drizzle with a bit of gravy
and put the rest in a bowl for passing. Serve with carrots or green beans,
boiled new potatoes or buttered egg noodles. Perfect for Sunday dinner
on a cold rainy day.
Prep. time: 15 minutes plus a few days for marinating
Cooking time: 2 hours
Serves: 6-8 depending on the size of the roast–leftovers make great sandwiches
or hash.
|
