Sauerbraten
Ingredients
- 2 large yellow onions, chopped
- 2 large carrots, chopped
- 1 large leek, chopped
- 3 cloves garlic, minced
- 2 servings thyme
- 2 servings rosemary
- 2 bay leaves
- 8 juniper berries
- 6 cloves
- 10 peppercorns
- 2.5 teaspoons kosher salt
- 1 tablespoon sugar
- 2 cups red wine
- 1.5 cups red wine vinegar
- 1 cup beef broth
- 0.5 cup raisins (optional)
- 4 pounds beef chuck roast
- 2 tablespoons frying oil
Steps
- Combine all marinade ingredients in a large dutch oven, bring to boil over medium-high heat for 10 minutes, then cool completely.
- Nestle meat into cooled marinade, cover and refrigerate 48 hours to 2 weeks, turning daily.
- Remove roast from marinade and pat dry with paper towels; reserve marinade.
- Heat oil in dutch oven over high heat; sear roast on all sides (~2 minutes per side), then pour marinade into pot.
- Bring liquids to boil, cover and reduce to simmer.
- Simmer 2-2.5 hours until tender (or braise in 350°F oven for same duration).
- Remove meat to cutting board; rest 10 minutes.
- Strain marinade; discard solids and return liquid to dutch oven.
- Cook and stir over medium-low heat 10 minutes until thickened; adjust seasonings.
- Slice meat thin and serve with hot gravy.