SAUERBRATEN
8 servings
This sweet-sour pot roast has been in Joy from the beginning. Irma was never “brave enough” to add gingersnaps to the gravy, but we think it gives the dish a nice flavor.
Combine in a medium saucepan and heat, stirring, until the sugar is dissolved:
- 2 cups distilled white or white wine vinegar
- 2 cups water
- 1 medium onion, sliced
- ¼ cup sugar
- (2 teaspoons caraway seeds)
- 1 teaspoon black peppercorns
- 6 whole cloves
- (4 juniper berries)
- 4 allspice berries
- 2 bay leaves
Let cool, then transfer to a large, heavy-duty zip-top bag or a large bowl. Add and turn to coat:
- One 4- to 5-pound boneless beef chuck, top round, or bottom round roast, trimmed of excess fat
Cover and refrigerate for 2 days, turning the roast once a day.
When ready to cook, drain the meat, reserving the marinade, and pat dry. Strain the marinade and reserve the liquid. Season the meat with:
- 2 teaspoons salt
- 1 teaspoon black pepper
Heat in a large heavy pot or Dutch oven over medium heat:
- 2 tablespoons vegetable oil
Add the roast and brown on all sides, about 20 minutes. Remove the meat and pour off all but 2 tablespoons of fat from the pot. Add and cook, stirring, until the vegetables begin to soften, about 5 minutes:
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
Add the roast and half of the reserved marinade (discard the rest). Add enough:
- Chicken or beef stock or broth
to come halfway up the sides of the meat. Bring to a boil, then reduce the heat, cover, and simmer (or place in a preheated 300°F oven) until the meat is completely tender, 2 ½ to 3 hours. Transfer the meat to a platter and cover to keep warm. Skim the fat from the cooking liquid and reduce the liquid over high heat to about 2 ½ cups. Stir in:
- ¼ cup crushed gingersnaps or dried rye bread crumbs
Cook, stirring, until the sauce begins to thicken, about 5 minutes. If desired, whisk in off the heat:
- (¾ cup sour cream)
Slice the meat and serve with the gravy and:
- Potato Dumplings, Latkes, or cooked egg noodles