SAUERBRATEN (German Pot Roast)
Serving Size: 12
6 pounds Beef Top Round Roast
1 cup Cider Vinegar
1 quart Beer (I like Henekin or St Pauli Girl)
1 each large onion -- sliced
1 large carrots, coarsly chopped
2 stalks celery, coarsly chopped
2 each Bay Leaves
4 each Cloves, Whole
1/2 teaspoon Thyme
1/4 teaspoon Ginger
1 teaspoon salt
1 teaspoon teaspoon pepper
1/2 tablespoon Garlic -- minced
1/2 cup Olive Oil
1/4 cup Sugar
Marinade From Beef
1 Cup Beef Stock
1/2 cup Red Wine
1/4 cup Sour Cream
Roux if needed
[1) Mix Vinegar, Beer and Seasonings, bring to a boil. Pour over
Beef and Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better.
[2) Remove meat from marinade and pat meat dry. Brown Meat in Olive oil on all sides. Sprinkle a little sugar over beef and brown.
The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step.
[3) Pour marinade into large pot and add the browned beef. Add beef stock to just barely cover meat about 2/3 or more. SIMMER 3 - 4 hours, covered, until meat is 160 to 180 °F internal temperature.
[4) When done, remove meat; Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct. Add Sour Cream and mix in; thicken with roux if needed.
For a stronger and more intense flavor:
* You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both.
** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.