Sauerbraten

When Germany comes calling for your belly, you just have to spend the 3 days required to answer its call.

(from Restaurant Favorites at Home by the editors of Cook’s Illustrated magazine)

It’s possible to substitute 1/2 cup of pickling spice for all the spices below, but considering that most pickling spices contain cinnamon, expect the finished dish to have a slightly sweeter flavor. You’ll have 3 1/2 cups sauce left over after saucing the meat – plenty for passing at the table to pour over mashed potatoes or potato dumplings, as well as leftovers.

Sauerbraten

2  medium onions, cut into 1/4-inch-thick slices
3  medium carrots, cut into 1/4-inch-thick slices
8  bay leaves
1  tablespoon juniper berries
1  tablespoon whole black peppercorns
1  tablespoon yellow mustard seeds
1/2 teaspoon caraway seeds
8  allspice berries
4  whole cloves
2  cups red wine vinegar
2  cups dry red wine
1  (3 pound) boneless beef chuck roast
1  cup low-sodium beef broth
1  cup low-broth chicken broth
1 1/2 teaspoons salt
2  tablespoons light brown sugar
ground black pepper

Combine the onions, carrots, bay leaves, juniper berries, peppercorns, mustard seeds, caraway seeds, allspice, cloves, vinegar, wine, and 3 cups water in a 1-gallon, non reactive container. Submerge the roast in liquid, cover, and marinate in the refrigerator for 3 days, turning every 12 hours.

Just waiting for the meat to be added. Most beautiful sight this pot has ever seen.

Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Transfer the roast to a large plate and set aside. Bring the marinade, beef broth, chicken broth, and salt to a simmer in a large heavy-bottomed dutch oven over high heat, skimming any foam that rises to the top. Add the roast and return to a simmer. Cover and transfer to the oven. Cook, turning every 30 minutes, until fully tender and a sharp knife easily slips in and out of the roast, 3 to 3 1/2 hours.

Boiling down into a sauce

Transfer the roast to a cutting board and tent with foil to keep warm. Strain the liquid through a fine-mesh sieve into a large bowl and allow it to settle for 5 minutes. (if your sieve is not fine-mesh enough you can strain the liquid through a paper towel to collect all the fine particles) With a ladle or wide spoon, skim the fat from the surface. Return the liquid to the Dutch oven, add the brown sugar, and bring to a boil over high heat. Boil until the liquid is reduced to 4 cups, 12 to 15 minutes. Season with salt and pepper to taste.

Using a chef’s or carving knife, cut the roast into 1/2-inch-thick slices. Transfer the slices to a serving platter and pour 1/2 cup of the sauce over it. Serve, passing the remaining sauce separately.

Best served with some sour red cabbage and spaetzle. We served with mashed potatoes as well.

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About majathebee
When planning dinner, my first idea is dessert.

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