German Sauerbraten

Name: German Sauerbraten
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 - 6
Ingredients: 2 c water; 1/2 c cider vinegar; 1/2 c red wine vinegar; 1/2 c merlot; 1/2 c gin; 1 medium onion; 1 large carrot; 2 tsp kosher salt plus some for rubbing the meat; 1/2 tsp black pepper; 2 bay leaves; 6 whole cloves; 1 tsp chinese hot mustard or whole seeds; 4 lb beef top round steak, boneless; 1 Tbsp vegetable oil; 2 Tbsp paprika, sweet mild; 2 Tbsp tomato paste (optional); 3 Tbsp sugar; 16 ginger snaps old fashion crunchy ones crushed (about 3 ounces)

By Sandy Griffin
@skgriffin51

Today we are going to relive some of our favorite foods from living in Germany. This is my version of one of the standard recipes in German.

I hope you all enjoy it.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

4 - 6

Prep:

30 Min

Cook:

4 Hr

Ingredients

2 c

water
1/2 c

cider vinegar
1/2 c

red wine vinegar
1/2 c

merlot
1/2 c

gin
1 medium

onion
1 large

carrot
2 tsp

kosher salt plus some for rubbing the meat
1/2 tsp

black pepper
2

bay leaves
6

whole cloves
1 tsp

chinese hot mustard or whole seeds
4 lb

beef top round steak, boneless
1 Tbsp

vegetable oil
2 Tbsp

paprika, sweet mild
2 Tbsp

tomato paste (optional)
3 Tbsp

sugar
16

ginger snaps old fashion crunchy ones crushed (about 3 ounces)
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How to Make German Sauerbraten

Step-by-Step

Put the first 12 ingredients into a large cooking pot and bring to boil, then simmer for 10 minutes
Let it cook to touch.
While you are waiting for that take your meat and rub it with the oil and then salt and pepper (add'l from the recipe)
Braise the meat to good golden brown. Remove the meat and rinse about 2 tablespoons of water in the pan to get the drippings and then pour into the mixture that is simmering.
Once the liquid is cool to touch and the meat is cool. Mix the two into a zip lock gallon baggie. Try to get most of the air out. Put in refrigerator. Toss it twice a day in the bag not opening for 3 days (72 hours)
Finally the day of cooking Yea!!!

I use a Romertopf (clay pot) I soak it first for at least 30 minutes in room temperature water. If you don't have one you are missing out. I cook all my roast in this pot.
Once your pot is ready pour the bag with all the ingredients in it into the pan. Add 3 tablespoons of sugar. Some people use more like a 1/3 cup. The cookies add a lot of sweet for me. Cover and cook at 325 degrees for about 3 to four hours depending on what type of pot you use. The Romertopf is faster.
Remove the meat from the pot. Strain the remaining liquid with fine sieve. Put in a pot on the stove top and heat on medium until. Stir in the gingersnaps, paprika, tomato paste and sugar. I put them in slowly checking after each one. You are looking for it to start thickening up for your gravy, if it gets too thick just add water or merlot. Taste it to see what it needs at this point. I change this part each time to get it to taste just the way I like it. I had to add a whole cup of water this time. Of course I did let it cook down before realizing maybe I went too far.
Slice your cold meat. Pour the sauce over the meat heat it briefly and serve.

Enjoy!!! I know it sounds like it takes a lot of time but it really does not most of the time is just waiting.