Even inexpensive cuts of beef can taste delicious when treated right. An old trick of marinating beef in vinegar, wine and spices for several days is a popular dish today, because it has a sweet and sour note all through the meat and sauce. It was also a good way of preserving meat.
Originally made with venison or horse meat, today's Sauerbraten is made of beef, and cooked in a wine-vinegar broth. Its spices vary according to region. In Rhineland they use mustard, bay and juniper with red wine, vinegar and raisins. In Swabia they use cloves, bay, vinegar and white wine and thicken with sour cream.
Serves 4 - 6
- 3 cups red wine
- 1 1/2 cup red wine vinegar
- 10 juniper berries
- 7 whole cloves
- 5 bay leaves
- 1 tsp mustard seed
- 2 lb boneless cross-rib roast or pot roast
- 1 carrot, peeled and chopped into large pieces
- 3 onions, peeled and quartered
- 1 T shortening
- 1 cup beef broth
- 1 1/2 T corn or potato starch
- Pepper
- Salt
- Sugar
- 2 T raisins
2 days before serving: Mix the red wine, red wine vinegar, juniper berries, whole cloves, bay leaves, and mustard seeds in a saucepan and bring to a boil. boil for 1 minute and then remove from heat and cool down. Place in refrigerator and chill. Reserve 1 1/2 cups marinade and refrigerate. Add carrots and onions to the rest of the marinade. Put the marinade into a Zip-lock bag or non-metallic bowl, add the pot roast, turn to coat. Place in refrigerator and marinade for 2 days, turning over occasionally.
About 2 hours before dinner: Remove beef from marinade, dry off with paper towels. Brown on all sides in hot shortening in a roasting pan or large saucepan. Pour 1/2 cup of the reserved, sieved marinade over the beef, turn heat to low and cover. Cook for about 90 minutes, turning occasionally and adding marinade if necessary.
Remove meat, cover with aluminum foil and keep warm. Add beef broth to pan, bring to a boil. Mix the corn starch with a little water to a smooth paste and add to broth, stirring constantly. Bring to a boil to thicken and then turn down heat. Season with salt, pepper, sugar and raisins.
Slice beef and serve with sauce. Eat with Bratkartoffeln or mashed potatoes and salad.
