Sauerbraten (Pickled Beef Roast)
2 cups cider vinegar
2 cups dry red wine
2 onions, sliced
2 carrots, sliced
1 stalk celery, sliced
4 whole cloves
2 juniper berries
2 cloves garlic, lightly crushed
1 bay leaf, halved
1 Navel orange, cut into eight slices
4 pounds boneless beef roast; round, rump, or chuck
In a saucepan, combine all but the meat and the oranges. Bring to a
boil and let it simmer for three minutes. Remove from the heat and let
Put half the orange slices in a deep bowl, set the meat on them and put
the rest of the orange slices on top. Pour the marinade and all of the
seasonings onto the meat. Cover with plastic wrap and refrigerate for two
to three days, turning the meat once.
Prepare the meat for braising: Remove and discard the orange slices.
Set the meat in a dish. Strain the marinade, reserving the vegetables and
2 tablespoons of flour
3 tablespoons olive oil
1 cup chicken stock
½ cup crushed gingersnaps
¾ cup golden raisins
Preheat the oven to 300º. Pat the meat dry with paper towels and dust
it all over with the flour. Heat the oil in a large casserole, on the top
of the stove. Add the meat and brown it an all sides, turning it often.
Remove the meat from the pan and set it aside. Add the strained
vegetables and seasonings to the pan. Lower the heat, cover the pan and
cook for eight minutes, stirring once, or until tender. Set the meat on
the vegetables, pour in the stock, crushed gingersnaps, and marinade
Bring the mixture to a boil, cover, and transfer to the middle of the
oven. Cook for three hours or until very tender: Insert a large
two-pronged fork into the meat and try to pick up the meat. If it stays on
the fork, it is not tender enough - it should fall off.
Arrange the meat on a dish. Remove any strings; keep it warm until
ready to serve. Carefully strain the cooking liquid into a large saucepan.
Discard the vegetables and seasonings.
Use a large spoon to skim the surface of the liquid to remove the fat.
Bring to a boil, add the raisins, and let it bubble for five minutes until
the liquid has reduced slightly and the raisins are plump.
Check the liquid and add salt and pepper as needed and set aside under
low heat. Cut the meat into large slices and serve with some sauce over
each piece. Serve with potato pancakes or with spätzel. Serves six.