Rhineland Sauerbraten
- Ready In:
- 2hrs 30mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 2 lbs chuck roast
- 2 onions
- 1 carrot
- 1 parsnip
- 3 sprigs fresh parsley
- 1 tablespoon sugar
- 1⁄8 cup red wine vinegar
- 1 teaspoon juniper berries
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berry
- 3 laurel leaves
- 3 cloves
- 2 cups red wine
- 2 tablespoons clarified butter
- 1 tablespoon flour
- 4 cups beef broth
- 2 ounces gingerbread
- 2 ounces raisins
- 1 teaspoon brown sugar
- salt, to taste
- pepper, to taste
directions
- Peel and dice onion, carrot and parsnip.
- In a large pot, caramelize 1 tablespoon sugar until light brown, deglaze with vinegar and let simmer for 1 minute.
- Add vegetables, parsley and spices, simmer for 2 more minutes. Add red wine, bring to a boil and simmer about 3 minutes.
- Let cool completely.
- Put chuck roast into marinade (in an airtight container or ziplock bag) and let marinate for 5-6 days in the fridge.
- Remove meat from marinade, pat dry.
- Strain marinade and reserve both liquid and vegetables and spices.
- In a pot, heat clarified butter.
- Salt and pepper chuck roast and dust with flour.
- Sear in hot fat until nicely browned from all sides.
- Remove met from pot, set aside.
- Roast vegetables and spices in the fat for 1 minute, add 1 teaspoon brown sugar, slightly caramelize and deglaze with some marinade.
- Bring to a boil, then add remaining marinade and broth.
- Add meat and crumbled gingerbread, bring to a slow boil, let boil for about 2 hours until meat is tender.
- remove meat from pot and strain sauce through a sieve, press vegetables through the sieve and let the sauce boil for about 10 minutes.
- Add raisins, simmer for 10 more minutes. Season with salt and pepper and maybe more sugar to taste.
- Put meat back into pot, heat and serve with spaetzle or potato dumplings.
- Enjoy!
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Reviews
-
Thank you very much for sharing this recipe Mia. I made it last evening and it was a real success. Maybe it spoke to hubby's German blood or maybe it was sweeter and mild flavors that he well liked but whatever it was I got his "permission" to make it again. High praise from him is "You can make this again", lol. I couldn't locate any juniper berries around here so that ingredient was a pass that I regretted as I know that it's an important one. This isn't a difficult recipe and while it does take time it's mostly passive time and the result is worth it. What a lovely change up from the standard pot roast with carrots and potatoes. I served this with mashed potatoes and green beans.