Sauerbraten
Serves 8 to 10
This is a German classic, and is still on Berghoff’s menu today. Because it is on the menu year-round and because of the potent aroma, it is kept in its own walk-in refrigerator. When making this at home, place it in a large zippered bag to marinate, and then place that bag in a second bag.
Ingredients:
Beef
5-6 pounds eye of the round of beef
Marinade
1 quart cider vinegar
1 onion, chopped coarsely
2 carrots, chopped coarsely
3 stalks celery, chopped coarsely
½ cup pickling spices
3 bay leaves
Sauce
2 cups red wine
1 to 1 ½ cups sugar
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
1 tablespoon Kitchen Bouquet browing sauce
4 tablespoons (1/2 stick) unsalted butter
¼ cup all-purpose flour
Directions:
Make the marinade: Place the beef in a large zippered plastic bag and pour the marinade ingredients over the beef to cover completely. Zip up the bag, enclose it in a second zippered plastic bag, and place in the refrigerator for at least 3 days, turning twice daily.
Preheat the oven to 350°F.
Place the meat with its marinade in a lidded braising pan or pot. Cover and braise in the oven for 3 hours, or until the meat is fork-tender. Add water to pan as the meat roasts, to keep it moist and prevent burning. Remove the meat from the pan, cover, and keep warm. Let rest for at least 15 to 20 minutes before slicing to serve.
Make the sauce: Season the remaining pan juices with the red wine, sugar, bouillon cubes, Worcestershire sauce, and Kitchen Bouquet. Simmer for 15 to 20 minutes. Meanwhile, heat the butter in a saucepan over low heat. Add the flour and cook until the resultant roux browns evenly, about 10 minutes. Slowly whisk the browned roux into the hot pan sauce, whisking until smooth. Bring to a boil, decrease the heat, and simmer for 15 to 20 minutes, until thickened and smooth. Strain and keep warm. Add water to thin, if needed.
Slice the meat and serve family style on a warm platter. Pour 1 ½ cups of hot sauce over top of the meat and serve the remainder on the side.