Rhineland Sauerbraten

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 lbs chuck roast
• 2 onions
• 1 carrot
• 1 parsnip
• 3 sprigs fresh parsley
• 1 tablespoon sugar
• 1/8 cup red wine vinegar
• 1 teaspoon juniper berries
• 1 teaspoon black peppercorns
• 1 teaspoon allspice berry
• 3 laurel leaves
• 3 cloves
• 2 cups red wine
• 2 tablespoons clarified butter
• 1 tablespoon flour
• 4 cups beef broth
• 2 ounces gingerbread
• 2 ounces raisins
• 1 teaspoon brown sugar
• salt, to taste
• pepper, to taste

Recipe

• 1 peel and dice onion, carrot and parsnip.
• 2 in a large pot, caramelize 1 tablespoon sugar until light brown, deglaze with vinegar and let simmer for 1 minute.
• 3 add vegetables, parsley and spices, simmer for 2 more minutes. add red wine, bring to a boil and simmer about 3 minutes.
• 4 let cool completely.
• 5 put chuck roast into marinade (in an airtight container or ziplock bag) and let marinate for 5-6 days in the fridge.
• 6 remove meat from marinade, pat dry.
• 7 strain marinade and reserve both liquid and vegetables and spices.
• 8 in a pot, heat clarified butter.
• 9 salt and pepper chuck roast and dust with flour.
• 10 sear in hot fat until nicely browned from all sides.
• 11 remove met from pot, set aside.
• 12 roast vegetables and spices in the fat for 1 minute, add 1 teaspoon brown sugar, slightly caramelize and deglaze with some marinade.
• 13 bring to a boil, then add remaining marinade and broth.
• 14 add meat and crumbled gingerbread, bring to a slow boil, let boil for about 2 hours until meat is tender.
• 15 remove meat from pot and strain sauce through a sieve, press vegetables through the sieve and let the sauce boil for about 10 minutes.
• 16 add raisins, simmer for 10 more minutes. season with salt and pepper and maybe more sugar to taste.
• 17 put meat back into pot, heat and serve with spaetzle or potato dumplings.
• 18 enjoy!