Recipe courtesy of Harry Kempf
Episode: Chicago's Finest
Total:
122 hr 30 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Place the beef, vinegar, wine, cloves, bay leaves, cinnamon, carrots, celery, onions and leeks in a bowl small enough so the meat is immersed in the liquid. Marinate in the refrigerator for 5 days.

Remove the beef from the marinade. Melt the butter in a large casserole pot and brown the beef on all sides. Pour in the marinade, including the solid ingredients; cover and simmer over low heat, about 2 hours. Remove the beef from the pot and pour the sauce through a fine strainer. Return the beef and liquid to a casserole dish.

Melt the lard in a small saucepan; add the flour and cook until brown. Stir in 2 cups of beef cooking liquid to make a smooth sauce. Add the sauce to the beef, mixing it with any remaining cooking liquid in the casserole. Cook over low heat, about 15 minutes.

Cut the beef into slices and serve with the sauce.

food-warnings:restaurant-recipe

Categories:

IDEAS YOU'LL LOVE

Sauerbraten

Recipe courtesy of Gourmet Magazine

Sauerbraten

Recipe courtesy of Haus Murphy's

Sauerbraten

Recipe courtesy of Graham Kerr

Sauerbraten

Recipe courtesy of Alton Brown

Sauerbraten

Recipe courtesy of David Rosengarten

Sauerbraten

Recipe courtesy of Molly Stevens

Sauerbraten

Recipe courtesy of Hofbrau Beer Hall

Sauerbraten

Recipe courtesy of Harry Kempf

Sauerbraten

Recipe courtesy of Emeril Lagasse

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking