Sauerbraten
(Marinated Pot Roast in Sweet-and-Sour Sauce)
For the marinade:
1 cup (250 ml) dry red wine
1/2 cup (125 ml) red wine vinegar
2 cups (500 ml) cold water
1 onion, peeled and thinly sliced
8 black peppercorns, crushed
6 juniper berries, crushed
2 bay (laurel) leaves
4 lbs (2 kg) boneless beef roast, preferably top
or bottom round, trimmed of fat
3 Tbs (45 ml) vegetable oil
1/2 cup (125 ml) finely chopped onions
1/2 cup (125 ml) finely chopped carrots
1/2 cup (125 ml) finely chopped celery
2 Tbs (30 ml) flour
1/2 cup (125 ml) cold water
1/2 cup gingerbread crumbs (made by crushing
gingerbread cookies)
Combine the ingredients for the marinade in a saucepan and bring to a
boil over high heat. Remove from heat and allow to cool to room
temperature. Place the beef in a deep stainless steel or enamel pot
and cover with the marinade. The liquid should come at least halfway
up the side of the meat - add more wine if necessary. Turn the meat
over to completely coat with the marinade, cover the pot, and
refrigerate for 2 to 3 days, turning the meat at least twice per day.
Remove the meat from the marinade and pat dry with paper towels.
Strain the marinade through a fine sieve and reserve the liquid,
discarding the spices and onion. Heat the vegetable oil in a large
oven-proof casserole over high heat and brown the meat on all sides.
Remove the meat to a platter. Add the chopped onions, carrots, and
celery to the pot and cook over moderate heat, stirring frequently,
for 5 minutes, until the vegetables are soft and lightly browned.
Sprinkle the flour over the vegetables and continue to cook, stirring
constantly, for 2 to 3 minutes, until the flour starts to brown. Pour
in 2 cups of the reserved marinade and 1/2 cup (125 ml) cold water and
bring to a boil. Return the meat to the casserole, cover tightly, and
simmer over low heat for 2 hours, or until the meat is tender. You
may also cook the sauerbraten in a 350F (180C) oven for about 2 hours.
Transfer the meat to a heated serving platter and cover with aluminum
foil to keep warm. Pour the liquid left in the casserole into a large
measuring cup and skim the fat off the surface. You will need 2+1/2
cups (625 ml) of the liquid. If you don't have enough, add some more
of the reserved marinade. Combine the liquid with the gingersnap
crumbs in a small saucepan and cook over moderate heat for 10 minutes,
stirring frequently. Strain the sauce through a fine sieve, pressing
down with a wooden spoon to force as much of the vegetables and crumbs
through as possible. Return the sauce to the pan and keep warm over
low heat. Slice the beef into 1/4 inch (1 cm) slices and arrange
attractively on a heated platter. Moisten with a few tablespoons of
the sauce, and pass the rest of the sauce at the table. Serves 6 to
8.