SAUERBRATEN

Sauerbraten image

Provided by Food Network Kitchen

Time 3h15m

Yield 6 servings

Number Of Ingredients 21

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Ingredients

3 cups low-sodium beef broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into large chunks
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 teaspoon juniper berries (available in the spice aisle)
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 3-to-4-pound boneless beef top chuck roast
Kosher salt
2 tablespoons extra-virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons all-purpose flour
2 tablespoons crushed gingersnap cookies
Freshly ground pepper
Spaetzle, for serving (see page 152)
Sour cream, for serving (optional)
Chopped fresh parsley, for garnish

Steps:

Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.

Gabbie McGhee

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I'm not a big fan of sauerbraten, but this recipe was surprisingly good. The meat was tender and the sauce was tasty. I would definitely recommend this recipe to others.

Kazeem Kasali

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This recipe was easy to follow and the sauerbraten turned out great! The meat was tender and the sauce was flavorful. I will definitely be making this again.

Imran Irfan

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The sauerbraten was good, but the sauce was a bit too sour for my taste. I would recommend using less vinegar next time.

Amir Suhail

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This sauerbraten was delicious! The sauce was so flavorful and the meat was very tender. I served it with mashed potatoes and green beans, and it was a hit with my family.

Xaliimo Saalax

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I've made sauerbraten many times before, but this recipe is by far the best. The meat was so moist and juicy, and the sauce was out of this world. I will definitely be using this recipe from now on.

Aidan Horrigan

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This sauerbraten recipe is a keeper! The meat was so tender and flavorful, and the sauce was rich and tangy. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.

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