Alton Brown's Sauerbraten

READY IN: 76hrs 30mins
Recipe by gigglesmurf

I found this on the Food network website, and I served this Saturday night and got a resounding "Wow!" The meat was so tender that it fell apart when I tried to transport it from the pot to the serving platter. Both gravy and the sauerbraten got applause. We served it with mashed sweet potatoes, green bean casserole, and Sister Schubert rolls. Yum!

Top Review by Chicagoland Chef du Jour

I made as posted. The flavors were outstanding but the baking time is too long. The meat was tender but too dry. I will bake for a shorter period of time, nest time. Thank goodness for the FABULOUS gravy. I used my stick blender to incorporate the gingersnaps and smooth out the gravy. I'm not sure what I was expecting but I could not taste any gingersnaps (which I love). I served along with KittenCal's German potato dumplings and "Awesome German Coleslaw". All recipes in my reviews file. Thanks for posting!

Ingredients Nutrition

Directions

  1. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
  2. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
  3. Pat the bottom round dry and rub with vegetable oil and salt on all sides.
  4. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
  5. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade.
  6. Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days.
  7. After 3-5 days of marinating, preheat the oven to 325 degrees F.
  8. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
  9. Remove the meat from the vessel and keep warm.
  10. Strain the liquid to remove the solids.
  11. Return the liquid to the pan and place over medium-high heat.
  12. Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
  13. Strain the sauce through a fine mesh sieve to remove any lumps.
  14. Add the raisins if desired.
  15. Slice the meat and serve with the sauce.

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