Sauerbraten

Total Time: 4 hrs 53 mins Preparation Time: 1 hr Cook Time: 3 hrs 53 mins

Ingredients

• Servings: 6
• 1 1/2 cups hearty red wine, such as shiraz
• 1 cup red wine vinegar
• 2 medium yellow onions, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 4 slices fresh ginger, quarter-sized
• 1 teaspoon allspice berry
• 1/2 teaspoon whole cloves
• 1/2 cup black peppercorns
• 1/2 teaspoon yellow mustard seeds
• 1 cinnamon stick, 3 inches
• 3 bay leaves
• 1 (3 lb) rump roast
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 slices bacon, coarsely chopped
• 1 tablespoon vegetable oil, plus more as needed
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 2 cups beef stock
• 1/2 cup crushed gingersnap cookie
• 2 tablespoons balsamic vinegar
• salt
• fresh ground black pepper

Recipe

• 1 at least 3 days before cooking, make the marinade.
• 2 mix all ingredients with 1 cup water in a large, deep, nonreactive bowl.
• 3 add the rump roast and cover.
• 4 refrigerate, turning occasionally in the marinade, for at least 2 and up to 3 days.
• 5 remove the meat from the marinade and pat it dry with the paper towels.
• 6 season with the salt and pepper.
• 7 strain the marinade and reserve 2 cups.
• 8 position a rack in the center of the oven; preheat to 325°.
• 9 cook the bacon and oil in a large dutch oven over med-high heat until the bacon is crisp and browned.
• 10 using a slotted spoon, transfer the bacon to paper towels to drain.
• 11 pour the fat into a small heatproof bowl.
• 12 return 2 tablespoons of the fat to the dutch oven and heat over med-high heat.
• 13 add the beef and cook, turning occasionally, until browned on all sides, about 8 minutes, adding more vegetable oil as needed; transfer to a plate.
• 14 add the remaining bacon fat to the dutch oven and reduce the heat to medium.
• 15 add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
• 16 add the reserved marinade and stock, and bring to a boil over high heat.
• 17 add the beef and reserved bacon, and return to the boil.
• 18 cover tightly and bake, turning the meat occasionally in the liquid, until fork-tender, about 3 1/2 hours.
• 19 transfer the meat to a platter and tent with foil to keep warm.
• 20 skim off the fat from the surface of the cooking liquid.
• 21 place the pot over high heat and bring to a boil.
• 22 cook until reduced to about 2 cups, about 10 minutes.
• 23 whisk in the gingersnaps and cook until lightly thickened, about 3 minutes.
• 24 stir in the balsamic vinegar and season with salt and pepper to taste.
• 25 slice the sauerbraten across the grain.
• 26 spoon the sauce on top and serve hot.