German Sauerbraten With Spiced Applesauce Clay Cooker

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READY IN: 3hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE SPICED APPLESAUCE: Soak top and bottom of a 2-quart unglazed clay cooker in water about 15 minutes; drain.
  • Combine all ingredients in cooker.
  • Place covered cooker in COLD oven. Set oven at 425°F Bake, stirring once or twice, until apples are very tender, about 45 minutes. Taste and add sugar, if needed. Serve warm or cold. Makes about 3 cups.
  • FOR THE SAUERBRATEN: Two to four days before cooking beef, heat wine, onions, carrot, garlic, bay leaf, sugar, pickling spices, cloves, ginger, peppercorns and thyme just until about to boil. Remove from heat; stir in vinegar. Pour marinade over roast in deep bowl. Refrigerate covered, turning meat and stirring marinade occasionally, 2 to 4 day’s.
  • Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 minutes; drain.
  • Place roast, fat side up, in cooker. Stir tomato paste and salt into marinade. Pour marinade over roast.
  • Place covered cooker in COLD oven. Set oven at 425°F Bake until meat is very tender, about 3 hours.
  • Pour off cooking liquid. Cover cooker to keep meat warm. Strain cooking liquid; skim and discard fat. Pour liquid into large skillet; stir in raisins. Heat to boiling; remove from heat. Mix cornstarch and water; stir into skillet. Cook, stirring constantly, until thickened and clear.
  • Carve roast; spoon sauce over slices. Makes 6 to 8 servings.
  • Clay Cookery.
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