Sauerbraten

Another favorite German dish of our family is sauerbraten. Translated it means "sour roast" and that is exactly what it is.  A big 'ol hunk of beef soured in a marinade for up to three days.  The "gravy" is fantastic (no gingersnaps in this recipe.)  This meal takes some forethought for prep time and a few more steps to make but certainly worth the effort!

Sauerbraten

Marinade:

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 med onion, chopped
1 large carrot, chopped
1 Tablespoon salt
1/2 teaspoon black pepper
2 bay leaves
6 whole cloves
1 teaspoon mustard seeds*

3 ½ - 4 pounds boneless chuck roast
1 Tablespoon vegetable oil

Cooking Ingredients:

Oil
4-5 carrots – sliced or quartered
Medium onion, chopped
A small tomato or 1/4 cup ketchup
1/3 cup sugar
Packet brown gravy mix
cornstarch

To make the marinade, combine water, cider & red vinegars, onion, carrot, salt, pepper, bay leaves, cloves and mustard seeds.  Cover and bring to boil; boil for 10 minutes.  Remove from heat and set aside.  If using ground mustard add it now.

Pat the roast dry with a paper towel.  Rub with vegetable oil; salt on all sides.  Heat a large sauté pan over high heat; add the meat and brown on all sides. (2-3 min per side)

Place meat in a non-reactive container.  (Use stainless or Tupperware. You can also use glass---NO aluminum!)  Pour marinade that has cooled to the point where you can stick your finger in it and not be burned, over the meat.   Cover and refrigerate for 3 days.  (Mom usually marinades between 2 1/2-3 days)  If the meat is not completely submerged in the liquid, turn it over once or twice a day. 

In large pot add a bit of oil.  Add 4-5 sliced or quartered carrots and the chopped medium onion.  Cook/brown until onions begin to get translucent.  

Add the meat and the marinade; stir in the 1/3 cup sugar. Add a small tomato or ketchup.  Mom usually just gives it a good squirt!) Cover and bring to a boil.  Turn heat down and simmer until the meat is tender.  This may be 2-3 hours.   

Remove meat and cut into serving size pieces.  While meat is out of the pan, combine the brown gravy mix with a little water and stir until dissolved; add to the pan.  Make a slurry of cornstarch mixed with a little water to thicken the sauce to use as gravy.  Don’t make the gravy too thick.  Place the meat pieces back into the pan and cook a bit longer. You can add some more sugar as needed but it is meant to be a little on the sour side with some bite!

Serve with spaetzle.  

*Can use about ¾ teaspoon ground mustard, but do not add it until the pan has been removed from the heat.

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