Sauerbraten

Save Recipe
  • Total: 3 days 2 hr 30 min
  • Prep: 3 days
  • Cook: 2 hr 30 min
  • Yield: 2 to 3 servings
Share This Recipe

Ingredients

Directions

  1. Combine the red wine, red wine vinegar, and pickling spice. Place the beef in a non-reactive container just large enough to hold the meat and 4 1/2 cups of liquid. Pour the liquid over the meat. It should be completely covered with liquid. Cover and refrigerate for 2 to 3 days, rotating every 12 hours or so. Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil in a dutch oven. Sear the meat on all sides and ends until very dark brown, remove the meat. Add the onions, cook for 2 to 3 minutes, add the tomato paste, and cook, stirring for 2 minutes. Strain the brine and add it to the dutch oven. Add the meat, and stock. Bring to a boil, reduce heat, cover, and simmer for 2 hours or until fork tender, rotating occasionally. Remove the meat, whisk in the cookie crumbs. Puree with a hand held blender until smooth. Season. Thinly slice the meat against the grain. Top with the gravy. Garnish with chopped parsley.
Seared Scallops
PREMIUM
Amanda Freitag

Seared Scallops

13m Easy 99%
CLASS
Angel Hair Pasta with Fresh Tomato Sauce
PREMIUM
10m Easy 99%
CLASS
Mongolian Beef
PREMIUM
21m Easy 98%
CLASS
Pan-Seared Pork Chops
PREMIUM
11m Intermediate 96%
CLASS