Sauerbraten

  • Total: 74 hr 30 min
  • Prep: 72 hr
  • Cook: 2 hr 30 min
  • Yield: 2 to 3 servings
Save Recipe

Ingredients

2 cups red wine

2 cups red wine vinegar

1/2 cup pickling spice

2-1 pound pieces of beef, inside round, tied with twine in 2 places-against the grain

Oil for searing

1 cup chopped onion

2 tablespoons tomato paste

1 cup dark chicken stock

1 cup ground gingersnap cookies

Chopped orange zest, for garnish

Chopped parsley, for garnish

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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Simple, Perfect Chili

Beef Stew

Texas Oven-Roasted Beef Brisket

Dragon's Breath Chili

Braciole

Pat's Famous Beef and Pork Chili

Meatball Subs

Beef Jerky