Sometimes good things take time. And the time it takes to make Grandma’s Sauerbraten is worth every minute! She’s perfected the simple and delicious marinade, packed with herbaceous flavors, as well as the tender roast beef that has the honor of soaking in that glorious marinade for days before getting slow-roasted to juicy perfection. It’s a truly remarkable treat to please your palate with. The marinade takes this dish to a whole new level and after just one bite, you’ll know it was worth the wait. So, if a flavorful roast beef is on your mind and you’ve got time in your schedule, try Grandma’s Sauerbraten. She would never steer you wrong… this really is something special. Slow down and experience Grandma’s long-lived secret; she always has time for good food and time is relative, so enjoy it.
Ingredients
For the marinade:
- 2 large yellow onions, chopped
- 2 large carrots, chopped
- 1 large leek, chopped
- 3 cloves garlic, minced
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 8 juniper berries
- 6 whole cloves
- 10 whole black peppercorns, cracked
- kosher salt, to taste
- 1 tablespoon sugar
- 2 cups red wine
- 1 1/2 cups red wine vinegar
- 1 cup beef broth
- 1/2 cup golden raisins, optional
For the roast beef:
- 3-4 pounds beef chuck roast or rump roast
- 2 tablespoons vegetable oil
- 10 gingersnap cookies, crushed
- kosher salt, to taste
- black pepper, to taste
Directions
Step 1 –In a large Dutch oven or oven-proof pot over medium-high heat, add the yellow onions, the carrots, the leek, the garlic, the thyme, the rosemary, the bay leaves, the juniper berries, the cloves, the black peppercorns, the kosher salt, the sugar, the red wine, the red wine vinegar, the beef broth, and the golden raisins and boil, about 10 minutes.
Step 2 –Let the marinade cool completely.
Step 3 –Nestle the roast beef into the marinade and cover tightly.
Step 4 –Marinate the roast beef mixture in the refrigerator, turning the roast beef over each day to ensure it marinates thoroughly, for at least 48 hours and up to 2 weeks.
Step 5 –Once you’re ready to prepare it, pat the roast beef dry.
Step 6 –Pour the marinade into a large bowl.
Step 7 –Wipe out the Dutch oven with paper towels, place it over high heat, and heat the vegetable oil.
Step 8 –Add the roast beef to the oil and sear on all sides until browned, about 2 minutes per side.
Step 9 –Add the marinade to the roast beef and bring to a boil.
Step 10 –Cover the Dutch oven, reduce the heat, and simmer, until the roast beef reaches an internal temperature of 135 degrees F, about 2 hours-2 hours 30 minutes.
Step 11 –Let the roast beef rest for 10 minutes.
Step 12 –Pour the marinade through a large strainer sitting inside a large bowl.
Step 13 –Discard the solids and pour the liquid into the Dutch oven.
Step 14 –Add the crushed gingersnap cookies to the liquid and cook over medium-low heat, while stirring, until it thickens into a gravy, about 10 minutes.
Step 15 –Season the gravy with the salt and the black pepper.
Step 16 –Slice the sauerbraten into thin slices.
Step 17 –Serve the sauerbraten topped with the gravy.
