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Sauerbraten Recipe

Ingredients

How to make it

  • In a large pot combine the vinegar, wine, water, onions, celery, carrots, garlic, salt and pepper. In the cheese cloth put the juniper berries, cloves, pepper corns and the bay leaves. Tie the cheese cloth and add it to the brine. Mix well and bring the brine to a brisk boil. Taste it sometimes it needs a bit more sugar or salt adjust accordingly. You do not want it to sweet but just enough counter the vinegar. Shut it off and allow it to cool to room temperature. Put the roast in the brine cover and refrigerate 1 to 3 days turning the meat at least once per day. I like to use a very large zip lock bag.
  • Remove the meat from the marinade. Pat the meat dry and dust it with of flour. Heat the oil in a heavy pot (Dutch Oven) and sear the meat on all sides.
  • De glaze the pot with some of the marinade. The add the marinade to the pot vegetables and all and bring to a boil. Then cover the pot put into a 325 degree preheated oven for 2 to 4 hours or until the meat is tender. Remove the meat and tent it with foil.
  • Put the pot on the stove and puree the veggies in the pot either with a emulsion blender or strain the sauce on use a food processor or stand up blender. Return the purred veggies to the pot and continue to simmer.
  • Stir well add the ginger snaps taste for additional seasoning. Slice the meat pour the sauce on top of the meat and serve.

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The Cook

BuonAppetito Queens, New York

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