Christmas Eve Sauerbraten
From babsalaba 13 years agoIngredients
- 5 - 6 pound eye of round roast shopping list
- For the marinade: shopping list
- 1 ½ cups of red wine vinegar shopping list
- 1 cup of red wine shopping list
- 1 ½ cups of water shopping list
- 2 bay leaves shopping list
- 5 black peppercorns shopping list
- 6 whole cloves shopping list
- 8 allspice berries shopping list
- 10 juniper berries shopping list
- 1 tablespoon coarse sea salt shopping list
- 2 onions, sliced shopping list
- For the braise: shopping list
- 2 onions, sliced shopping list
- 2 carrots, sliced into large chunks shopping list
- For the gravy: shopping list
- ½ - ¾ cup crushed gingersnaps shopping list
- sour cream shopping list
How to make it
- 3 - 4 days before you plan on cooking the meat, rinse the eye of round roast and pat dry. Place in a large, 2-gallon ziplock freezer bag. Put that in a large bowl (I used the ceramic dish from my 8-qt crock pot).
- Put the marinade ingredients in a saucepan and simmer over low heat for 10 minutes. Do not boil. Turn off the heat, take it off the burner and let cool.
- Once the marinade has almost come to room temperature, carefully pour it onto the meat inside the bag. Press out the air and seal it up. Rotate the meat once or twice, making sure each side has had contact with the marinade. Place the bag back into the bowl and put it in the fridge to marinate for 3-4 days.
- Flip the meat at least once every 24 hours as it marinates to be sure that each side of the meat has had extra time sitting in the marinade.
- On the morning of the day you’d like to eat, take the meat out of the marinade and wipe it dry. Strain and reserve the marinade liquid. Brown the meat in olive oil in a heavy dutch oven over medium-high heat.
- Place the meat in a large crock pot (8 quart or bigger) and cover with the reserved marinade. Add the 2 sliced onions and carrots, cover and cook on low for 10 hours.
- Every few hours, flip the meat in the broth as it cooks to ensure an even braise.
- When the meat is ready, take it out to rest on a platter. Strain the liquid into a saucepan and heat it up. Whisk in gingersnap crumbs to thicken the gravy to the consistency you like.
- Slice and serve with the gingersnap gravy. Optionally, you can put a dollop of sour cream on top and mix it in with the gravy.
People Who Like This Dish 3
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