Though the German pot roast sauerbraten is typically is typically made with vinegar, this recipe has been adjusted to work with a Finger Lakes Lemberger in place of much of the red wine vinegar. You’ll want to start early with this dish, allowing the sauerbraten to marinate for 2-3 days.
FOR THE SAUERBRATEN MARINADE
Splash of cooking oil
2 1/2 tablespoons tomato paste
1/3 cup raisins
2 cups beef stock
1 bottle of Finger Lakes Lemberger wine
1/2 cup red wine vinegar
2 medium onions, chopped
2 carrots, chopped
Leaves from a celery root
Stems from a bunch of parsley
1/3 cup black peppercorns
6 bay leaves
6 allspice berries
1 teaspoon mustard seeds
Big pinch of salt
FOR THE SAUTERBRATEN
1 31/2-4 pound Sabol Farms beef eye of round
Freshly ground black pepper
Splash of cooking oil
Large handful of ginger cookies, set out on the counter for a few days to dry out
Make the sauerbraten marinade: Heat the cooking oil in a large pot over a medium flame. Add the tomato paste and raisins and cook, stirring constantly, until the tomato paste is slightly browned, about 30 seconds. Remove from the heat and stir in the rest of the marinade ingredients.
Liberally season the eye of round with salt and pepper. Heat a splash of cooking oil in a wide flat sauté pan over medium-high. Brown the outside of the beef on all sides. Transfer the beef to a braising pan or a large oven- safe pot and cover with the marinade. Refrigerate for 2-3 days. If the marinade doesn’t entirely cover the beef, flip the beef over after the first day.
Preheat the oven to 350°. Cover the beef in the braising pan with foil. Place in the oven and cook for 2 1/2 hours, and then begin testing for tenderness. To do so, stick a fork in the middle of the beef. If the meat is ready, the fork will twist easily. If it does not, put the pan back in the oven for another 30 minutes and check again. Continue testing at 30-minute intervals until tender.
Transfer the beef to a large platter and tent with aluminum foil to keep it warm.
Use an immersion blender to break up the solids left in the braising pan. Crush the ginger cookies into crumbs and stir them into the braising liquids. Cook on the stovetop over medium heat to thicken. When ready to serve, slice the beef and drizzle the sauce over it, with the rest served on the side.
Recipe by Jennifer Irwin and Stanley Walton, Just a Taste.
See more from the Fall 2014 issue, including this pan-seared duck breast recipe.
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