Sauerbraten

Total Time: 98 hrs Preparation Time: 96 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3/4 cup red wine (choose a hearty variety)
• 1/2 cup red wine vinegar
• 2 cups cold water
• 1 -2 onion, sliced
• 2 bay leaves
• 1 teaspoon pickling spices
• 4 lbs beef roast, such as rump roast
• 2 tablespoons lard
• 3/4 cup onion, finely chopped
• 1/2 cup carrot, finely chopped
• 1/2 cup celery, finely chopped
• 2 tablespoons flour
• 2 cups marinade (from above)
• 1/2 cup water
• 2 1/2 cups liquid (from the pot)
• 1/2 cup gingersnap cookie (finely crushed)

Recipe

• 1 in a large saucepan, combine marinade ingredients, bring to a boil, then remove from heat and let cool.
• 2 place meat in a deep bowl and pour marinade over; it should come about half-way up, if not, add more wine.
• 3 cover and refrigerate 4 to 5 days, turning twice a day.
• 4 remove the meat from the marinade and pat dry.
• 5 strain the marinade, reserving the liquid and discarding the solids.
• 6 in a large casserole, melt the lard and heat until it splatters; brown the meat on all sides.
• 7 remove meat and pour off all but 2 tablespoons of the fat.
• 8 add the onions, carrots, and celery; cook until they soften and begin to brown around the edges, about 5-8 minutes.
• 9 sprinkle in the flour, stir and cook 2-3 minutes.
• 10 stir in 2 cups of the reserved marinade along with 1/2 cup water; bring to a boil.
• 11 return the meat to the pot, cover, and simmer on low for 2 hours (alternatively, you can cook in a 350 degree f oven).
• 12 meat should be tender and offer no resistance when pierced with a knife.
• 13 transfer to a platter and keep warm while you make the sauce.
• 14 combine sauce ingredients in a small pan and cook over medium heat, stirring frequently, for 10 minutes.
• 15 carve the meat into 1/4-inch slices and serve with sauce drizzled on top.