Sauerbraten
- Low fat
- Gluten free
- Peanut free
- Nut free
Ingredients
- 4 lbs (2 kg) beef roast
- 2 tbsp (30 mL) vegetable oil
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/3 cup (75 mL) butter
- 2 onions, finely chopped
- 1 tbsp (15 mL) granulated sugar
- 3 tbsp (45 mL) all-purpose flour
- 1/4 cup (60 mL) golden raisins or sultanas
- <strong>Marinade</strong>:
- 3 cups (750 mL) red wine (1 bottle)
- 1-1/4 cups (300 mL) red wine vinegar
- 2 onions, chopped
- 2 cloves garlic, smashed
- 2 carrots, thinly sliced
- 1 inner stalk celery with leaves, thinly sliced
- 1 leek, chopped
- 1 sprig fresh rosemary, or 1 tsp/5 mL dried
- 8 juniper berries, crushed, or 2 tbsp/30 mL gin
- 6 whole cloves
- 2 bay leaves
- Half cinnamon stick
- 2 tsp (10 mL) mustard seeds
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) dried marjoram
- 1/2 tsp (2 mL) black peppercorns
Preparation
Marinade: In saucepan, combine 1 cup/250 mL water, red wine, vinegar, onions, garlic, carrots, celery, leek, rosemary, juniper berries, cloves, bay leaves, cinnamon, mustard seeds, salt, marjoram and peppercorns; bring to boil and remove from heat. Let cool completely.
Place beef in close-fitting glass or ceramic dish. Pour marinade over beef to cover. Cover and refrigerate for 4 to 5 days.
Reserving marinade, remove roast, scraping off any solids. In large skillet, heat oil over medium-high heat; brown roast all over. Place roast, fat side up, in close-fitting roasting pan and sprinkle with salt and pepper.
Pour off fat from skillet, if any. Add half of the butter and all of the onions; sauté until onions are golden-brown. Scrape onions over roast.
Reduce heat to medium-low and melt remaining butter; add sugar and cook, stirring, until light brown. Stir in flour; fry, stirring, until chocolate brown. Stir in marinade; increase heat to medium-high and boil for 5 minutes. Through fine sieve, strain marinade over roast, pressing down on solids to extract all liquid.
Roast in 325°F/160°C oven, basting every 15 minutes and turning roast around occasionally, until tender, 2-1/2 to 3-1/2 hours (depending on cut).
About 30 minutes before roast is done, add raisins to liquid in roasting pan. To serve, slice roast thinly and spoon sauce over top.
Makes 8 to 12 servings.
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