Bear's Anecdote - This is not my mother's and grandfather's (Max R. Bauer) sauerbraten, but it will do.
This recipe is based on a Bavarian Sauerbraten from Gourmet Magazine. It is excellent.
Plan ahead, because the meat must marinate for at least 2 days. Serve with Braised Red Cabbage
and Buttered Spaetzle or Potato Dumplings.
1 beef chuck, round or rump roast, about 2-1/4 pounds
2 large onions, sliced
1/2 cup coarsely chopped celery leaves
1-3/4 cups dry red wine
1 cup red wine vinegar
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper
1-1/2 tablespoons granulated sugar
1/2 tablespoon mustard seeds
1/8 teaspoon freshly ground nutmeg
1 teaspoon black peppercorns
2 sprigs fresh parsley or 1 tablespoon dried
2 bay leaves
1 tablespoon bacon grease or cooking oil
1/4 cup ground gingersnap crumbs
Place the roast in a large sealable plastic bag.
Add the onions and celery leaves, being certain to get some on both sides of the meat.
In a medium bowl, mix together the wine, vinegar, salt, pepper, sugar, mustard seeds, nutmeg,
cloves, peppercorns, parsley and bay leaves.
Pour seasoning into the bag and seal tightly.
Place the bag in a baking dish and refrigerate for 2 or 3 days, turning the bag over
every 12 hours to marinate both sides.
Remove the meat from the marinade, reserving the marinade.
Pat the meat with a paper towel to remove excess moisture.
Season with salt and pepper.
Heat a Dutch oven over medium-high heat.
Add the bacon grease and heat.
Add the meat and brown on all sides.
Add the reserved marinade and bring to a boil.
Cover, reduce heat to medium-low and simmer until the meat is very tender, about 2-1/2 to 3 hours.
Remove the meat from the pot and keep warm.
Skim any excess fat from the broth and strain.
Whisk gingersnap crumbs into the broth.
Bring to a boil and cook, stirring, until desired thickness.
Season to taste.
Serve the sauce over the sliced meat and spaetzle.