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Chef with red wine glass

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.



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