For my lunches this week I decided to do my take on a classic German dish, sauerbraten. Now traditionally the meat is supposed to marinate for 3-5 days. But I only had a weekend to get this done, so I only marinated mine for about a day and a half. But it was still delicious.
Here are the ingredients for the sauerbraten:
- 2 cups water
- 1 cup cider vinegar
- 1 cup red wine vinegar
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 6 whole cloves
- 12 juniper berries
- 1 teaspoon mustard seeds
- 1 (3 1/2 to 4-pound) bottom round
- 1 tablespoon vegetable oil
Combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds in a large non-reactive pot (stainless steel, ceramic, etc) over high heat. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Let cool to a point where you can stick your finger in it and not be burned. Place the beef in the pot and put into the refrigerator. Ideally you should marinate it for at least 2 days. If the beef is not completely submerged in the liquid, turn it over once a day.
After it’s done marinating, preheat the oven to 350 degrees F. Remove beef from marinade and place in roasting pan; reserve marinade. I also added carrots and parsnips to the roasting pan, you could add whatever vegetables you like. Roast until tender, about 2 hours. Transfer beef to carving board and let cool about 15 minutes before carving.
Now traditionally this would be served with a sauce made from the marinade with added sugar and gingersnap crumbs. But I have to say I’m not really a fan of the sauce, too sweet and sour for me. So I made a more traditional beef gravy.
Here’s what you need for the gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef stock
- 1/2 teaspoon dried thyme
- salt and pepper to taste