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Pickled Beef Roast
(Sauerbraten)
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| What You Need: |
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One 4- to 5-pound beef pot roast, with bone
MARINADE
1˝ cups red wine vinegar
˝ cup water
˝ cup dry red wine
1 medium onion, peeled and chopped
1 medium carrot, chopped
1 stalk celery with leaves, chopped
8 black peppercorns
4 whole allspice
4 whole cloves
2 bay leaves
TO COOK THE MEAR
3 tablespoons peanut oil
1 medium onion, peeled and finely chopped
1 stalk celery, finely chopped
1 medium carrot, finely chopped
˝ cup water
˝ cup red wine
˝ cup gingersnap crumbs (just crush them up)
GARNISH
Chopped parsley
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| How To Cook: |
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1. Place the beef in a deep glass, earthenware, or stainless-steel bowl. Combine the marinade ingredients in a medium saucepan and heat to boiling over high heat. Cool. Pour the cool marinade over the meat, turning to Coat all sides. Cover and refrigerate 2 to 3 days, turning the meat several times each day.
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2. Three to 4 hours before serving, drain the meat, reserving the marinade, and pat the meat dry with paper towels. Heat a large saucepan. Add the oil. Add the meat and brown on all sides, turning frequently, about 30 minutes. Remove the meat from the pan and reserve.
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3. Pour off all but 2 tablespoons fat. Saute the onion, celery, and carrot in the fat until tender, about 10 minutes. Return the meat to the pan. Strain into the pan the marinade plus ˝ cup water, discarding the marinade vegetables. Reduce the heat to low and simmer, covered, until the meat is tender, 2˝ to 3 hours.
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4. Remove the meat and keep warm. Remove the marrow from the bone and stir into the sauce. Puree the liquid in the blender or food processor and strain into pan, adding the red wine. Bring to a simmer and stir in the crumbs. Simmer, stirring frequently, until the sauce is thickened, a few minutes.
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5. Slice and arrange the meat on a heated serving platter. Serve hot with thickened sauce. Garnish with chopped parsley.
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6. This is just great with Semmelknodel. The gravy is perfect for the dumplings.
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