Sauerbraten

This pot roast, with its richly spiced sauce, is especially tender thanks to a combination

of long marinating and slow cooking

makes 4–6 servings

prep 30 mins, plus marinating 

• cook 2–2,25 hrs

freeze for up to 2 months

For the marinade

2 cups hearty red wine

2/3 cup red wine vinegar

2 onions, thinly sliced

1 tbsp light brown sugar

1/2 tsp freshly grated nutmeg

4 whole allspice berries, lightly  crushed

4 black peppercorns, lightly crushed

2 bay leaves, crumbled

1/2 tsp salt

 _________________________________

2,25lb (1kg) beef chuck or round roast

2 tbsp vegetable oil

1 onion, sliced

1 celery stalk, chopped

1 tbsp all-purpose flour

1/3 cup crushed gingersnap cookies

●

Prepare ahead The beef should

be marinated for at least 2 days

before cooking.

1

Bring the wine, vinegar,2/3cup water, onions, sugar,

nutmeg, allspice, peppercorns, bay leaves, and salt to a boil in a

saucepan. Let cool completely.

2

Place the beef in a bowl and pour in the cooled marinade.

Cover with plastic wrap and refrigerate, turning the meat over

every 8 hours or so, for 2–3 days.

3

Preheat the oven to 350°F (180°C). Lift the beef from the

marinade, drain well, then pat dry with paper towels. Strain the marinade

into a bowl, discarding the spices.

4

Heat the oil in a large flameproof casserole over

medium-high heat. Add the beef and cook about 10 minutes, until

browned on all sides. Transfer to a plate. Add the onion and celery to the

casserole and cook, stirring constantly, for about 5 minutes, until beginning

to brown. Sprinkle in the flour and stir for 1 minute. Stir in 2 cups of the

reserved marinade and bring to a boil,stirring often.

5

Return the beef to the casserole and baste with the

liquid. Cover tightly. Bake for about 2,25 hours, or until very tender.

6

Transfer the beef to a serving platter and tent with aluminum

foil. Strain the cooking liquid into another saucepan, bring to a boil,

and cook until reduced to about 1,25 cups. Whisk in the gingersnaps

and cook, whisking often, until the sauce is smooth and lightly

thickened. Season with salt and pepper. Slice the beef crosswise,

spread the slices on the platter, and spoon some of the sauce over. Serve

hot, with the rest of the sauce passed on the side.

●

Good with potato dumplings

and green vegetables.

●

Leftovers can be thinly sliced

and piled into rustic bread with braised

red cabbage and a little spicy mustard.