Sauerbraten

As promised in my Friday post, here is the rest (and the best part) of the sauerbraten recipe. Today we will cook this flavorful beef roast and create a rich gravy from the marinade/cooking liquid. I paired this sauerbraten with butter fried porcini egg noodles and roasted cauliflower. Other possible sides for sauerbraten are roasted potatoes, sweet and sour red cabbage, spaetzle, mashed potatoes, braised cabbage, and a host of other tasty dishes. Are you ready to enjoy this delicious German roast beef dish? I hope so because I certainly am…

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Sauerbraten

Prep time: 10 mins

Cook time: 2 hours

Total time: 2 hours 10 mins

Serves: 2

Ingredients

1½ 2 lbs of marinated beef bottom round roast
1 tbsp canola oil
¾ cup celery, chopped into ½ inch pieces
¾ cup onion, diced into ¾ inch pieces
¾ cup carrots, diced into ¾ pieces
2 - 3 small garlic cloves, halved
1 tbsp flour
¼ cup beef broth (perhaps ¼ - ½ cup more)
¼ cup red wine
6 - 8 ginger snap cookies, crushed
salt and pepper to taste

Instructions

Preheat the oven to 350 degrees.
Remove the beef to a plate and strain the marinade through a fine sieve into a clean glass bowl.
Remove any spices remaining on the roast and dry it well with paper towels.
In a large dutch oven over medium-high heat, add canola oil.
Heat the oil until shimmering and brown the roast on all sides, approximately 2 minutes per side.
Remove the roast to a plate.
Reduce the heat to medium.
Add the celery, onion, and carrots.
Cook until the onions turn translucent, approximately 4 - 5 minutes.
Add the garlic and flour, cooking until the flour browns lightly, approximately 2 minutes.
Push the vegetables to the sides and place the beef roast into the pan.
Add the reserved and strained marinade, beef broth and red wine, stirring to dissolve the flour and incorporate the vegetables.
Increase the heat to medium-high until the liquid begins to boil.
Cover and place the pan into the oven, cooking for 90 minutes.
When done, remove the roast to a clean platter and tent lightly with foil.
Strain the cooking liquid through a fine sieve, smashing the vegetables to extract as much as possible.
Return the liquid to the pan and heat over medium heat.
As the liquid simmers, add the crushed ginger snaps and stir to incorporate.
Stir constantly and as the gravy thickens, add beef broth to thin as needed.
Taste and add salt and pepper as needed.
Slice the roast and serve with gravy over top.

Preheat the oven to 350 degrees. Remove the beef to a plate and strain the marinade through a fine sieve into a clean glass bowl.
Remove any spices remaining on the roast and dry it well with paper towels.

In a large dutch oven over medium-high heat, add canola oil. Heat the oil until shimmering and brown the roast on all sides, approximately 2 minutes per side. Remove the roast to a plate.

Reduce the heat to medium. Add the celery, onion, and carrots. Cook until the onions turn translucent, approximately 4 – 5 minutes.

Add the garlic and flour, cooking until the flour browns lightly, approximately 2 minutes.

Push the vegetables to the sides and place the beef roast into the pan.

Add the reserved and strained marinade, beef broth and red wine, stirring to dissolve the flour and incorporate the vegetables. Increase the heat to medium-high until the liquid begins to boil.

Cover and place the pan into the oven, cooking for 90 minutes. When done, remove the roast to a clean platter and tent lightly with foil. Strain the cooking liquid through a fine sieve, smashing the vegetables to extract as much as possible. Return the liquid to the pan and heat over medium heat. As the liquid simmers, add the crushed ginger snaps and stir to incorporate. Stir constantly and as the gravy thickens, add beef broth to thin as needed. Taste and add salt and pepper as needed. Slice the roast and serve with gravy over top.