German Pickled Beef Roast - {Sauerbraten}

Recipe Ingredients

5 lbs	2270g / 80oz	Beef pot roast with bone
		Marinade
1 1/2 cups	355ml	Red wine vinegar
1/2 cup	118ml	Water
1/2 cup	118ml	Dry red wine
1 cup	62g / 2.2oz	Onion - peeled and chopped (medium)
1 cup	110g / 3.9oz	Carrot - chopped (medium)
1		Celery stalk with leaves - chopped
8		Black peppercorns
4		Allspice
4		Cloves
2		Bay leaves
		To Cook Meat
3 tablespoons	45ml	Peanut oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Celery stalk - finely chopped
1		Carrot - finely chopped (medium)
1/2 cup	118ml	Water
1/2 cup	118ml	Red wine
1/2 cup	73g / 2.6oz	Gingersnap crumbs - (just crush them up)
		Garnish
		Chopped parsley

Recipe Instructions

Place the beef in a deep glass, earthenware or stainless-steel bowl. Combine the marinade ingredients in a medium saucepan and heat to boiling over high heat. Cool. Pour the cool marinade over the meat, turning to coat all sides. Cover and refrigerate 2 to 3 days, turning the meat several times each day.

Three to four hours before serving drain the meat, reserving the marinade, and pat the meat dry with paper towels. Heat a large saucepan and add the oil. Add the meat and brown on all sides, turning frequently, about 30 minutes.

Remove the meat from the pan and reserve. Pour off all but 2 tablespoons fat. Saute the onion, celery and carrot in the fat until tender, about 10 minutes.

Return the meat to the pan. Strain into the pan the marinade plus 1/2 cup of water, discarding the marinade vegetables. Reduce the heat to low and simmer, covered, until the meat is tender, 2 1/2 to 3 hours.

Remove the meat and keep it warm. Remove the marrow from the bone and stir into the sauce.

Puree the liquid in the blender or food processor and strain into pan, adding the red wine. Bring to a simmer and stir in the gingersnap crumbs. Simmer, stirring frequently, until the sauce is thickened, a few minutes.

Slice and arrange the meat on a heated serving platter. Serve hot with thickened sauce. Garnish with chopped parsley. This recipe serves 5 to 6.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 06-19-1991 issue - The Springfield Union-News

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