Rhineland Sauerbraten

Recipe by Mia in Germany
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READY IN: 2hrs 30mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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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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