This dish is worth the 4-day marinade wait! Pickle Creek Rosemary Infused Balsamic Vinegar and Shallot Infused Olive Oil take flavor to new level is this scrumptious traditional German recipe.
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Sauerbraten, Pickle Creek Style
Ingredients
- 2 large yellow onions, chopped
- 2 large carrots, chopped
- 1 large leek, chopped
- 4 cloves garlic, minced
- 2 sprigs thyme
- 2 small sprigs rosemary
- 2 bay leaves
- 8 juniper berries, cracked
- 6 whole cloves
- 10 whole black peppercorns, cracked
- 2 1/2 tsp salt
- 1 tsp sugar
- 2 1/2 c dry red wine
- 1 c Pickle Creek Rosemary Infused Balsamic Vinegar
- 1 1/2 c water
- 4 lb beef roast
- 2-3 Tbsp Pickle Creek Shallot Infused Olive Oil
- 4 slices bacon, diced
- 4 Tbsp all-purpose flour
- 1/4 c raisins
- 3 oz crumbled ginger snap cookies
- 1 Tbsp honey
Ingredients
- 2 large yellow onions, chopped
- 2 large carrots, chopped
- 1 large leek, chopped
- 4 cloves garlic, minced
- 2 sprigs thyme
- 2 small sprigs rosemary
- 2 bay leaves
- 8 juniper berries, cracked
- 6 whole cloves
- 10 whole black peppercorns, cracked
- 2 1/2 tsp salt
- 1 tsp sugar
- 2 1/2 c dry red wine
- 1 c Pickle Creek Rosemary Infused Balsamic Vinegar
- 1 1/2 c water
- 4 lb beef roast
- 2-3 Tbsp Pickle Creek Shallot Infused Olive Oil
- 4 slices bacon, diced
- 4 Tbsp all-purpose flour
- 1/4 c raisins
- 3 oz crumbled ginger snap cookies
- 1 Tbsp honey
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Instructions
In a heavy non-reactive stock pot or Dutch oven, place the onions, carrots, leek, thyme, and rosemary, garlic, juniper berries, whole cloves, bay leaves, salt, sugar, and peppercorns. Add the red wine, Rosemary Balsamic Vinegar, and water. Heat this marinade mixture on high to bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Turn off the heat and let the mixture cool.
Once the marinade mixture has cooled completely, nestle the roast in the marinade and place the lid on the pot. Let the roast marinate in the fridge for 4-7 days (4 is the minimum). Turn the roast over once every day so that all sides marinated evenly.
When ready, remove the roast from the marinade and pat it dry with paper towels. Strain the liquid from the vegetables and reserve both liquid and vegetables.
Rinse out the stock pot (or Dutch oven). Add Shallot Olive Oil and heat over high heat. Brown the roast on all sides, using tongs to turn the roast as needed. Remove the roast and set aside.
Add the diced bacon to the pot and cook until done. Then add the strained vegetables and cook 5-7 minutes. Stir in the flour, and cook 1-2 minutes, stirring constantly. Slowly stir in the saved marinade liquid. Bring everything to a boil, stirring constantly to prevent lumps.
Once gravy is boiling, add in the raisins, honey and crushed ginger snaps. Return the roast to the pot. Reduce the heat to low, cover the pot, and simmer 2-4 hours or until the meat is very tender. (Cooking time will vary depending on the type of roast and how long the roast marinated, so start checking for desired tenderness at 2 hours and keep on checking from that time on).
When the roast is done, remove it from the pot and transfer it to a plate. Cover with foil and let it rest for 5 minutes before slicing.
While the roast is resting, strain the vegetable gravy and return it to the pot. Taste and adjust seasoning as needed. Spoon the gravy over the sliced Sauerbraten and serve immediately. Enjoy!
