Ingredients with Measurements:
- 3 lbs beef roast
- 2 cups red wine vinegar
- 2 cups water
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 10 peppercorns
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup raisins
- 1/2 cup gingersnap cookies, crushed
Special equipment needed:
- Dutch oven
Step-by-step instructions:
1. In a Dutch oven, combine red wine vinegar, water, onion, carrots, celery, garlic, bay leaves, peppercorns, salt, and sugar. Stir to combine.
2. Add the beef roast to the Dutch oven and make sure it is fully submerged in the marinade. Cover and refrigerate for at least 24 hours, turning the beef occasionally.
3. Preheat the oven to 325°F.
4. Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.
5. In the Dutch oven, heat vegetable oil over medium-high heat. Add the beef and brown on all sides, about 10 minutes. Remove the beef from the Dutch oven and set aside.
6. Add butter to the Dutch oven and melt. Add all-purpose flour and stir to combine. Cook for 2-3 minutes, stirring constantly.
7. Gradually add the reserved marinade to the Dutch oven, stirring constantly to prevent lumps. Bring to a boil and cook for 2-3 minutes, until thickened.
8. Return the beef to the Dutch oven and add raisins. Cover and bake in the preheated oven for 3-4 hours, until the beef is tender.
9. Remove the beef from the Dutch oven and set aside. Strain the sauce through a fine-mesh sieve and return to the Dutch oven.
10. Add crushed gingersnap cookies to the sauce and stir to combine. Cook over medium heat for 5-10 minutes, until the sauce thickens and the cookies dissolve.
11. Slice the beef and serve with the sauce.
Time:
Preparation time: 24 hours (marinade time)
Cooking time: 4-5 hours
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 20g
Protein: 45g
Sodium: 500mg
Sugar: 10g
Substitutions for ingredients:
- Beef roast: You can use venison or pork roast instead.
- Red wine vinegar: You can use apple cider vinegar or white wine vinegar instead.
- Gingersnap cookies: You can use gingerbread cookies or molasses cookies instead.
Variations:
- Add sliced apples or pears to the marinade for a fruity twist.
- Use different spices in the marinade, such as cinnamon, cloves, or allspice.
- Add sliced mushrooms to the sauce for extra flavor.
Tips and tricks:
- Make sure the beef is fully submerged in the marinade to ensure even flavor.
- Brown the beef well before baking to develop a rich flavor.
- Crush the gingersnap cookies finely to ensure they dissolve completely in the sauce.
Storage instructions:
Store leftover Dutch Oven Rheinischer Sauerbraten in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef and sauce in a covered Dutch oven over low heat until heated through.
Presentation ideas:
Serve the sliced beef on a platter and spoon the sauce over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve Dutch Oven Rheinischer Sauerbraten with mashed potatoes, roasted vegetables, or spaetzle.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or spaetzle.
Troubleshooting advice:
- If the sauce is too thin, cook it over medium heat until it thickens.
- If the beef is tough, cook it for an additional 30 minutes to an hour.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rheinischer Sauerbraten is a traditional German dish that originated in the Rhineland region. It is typically made with beef or venison marinated in vinegar and spices for several days before being cooked.
Flavor profiles:
Sour, sweet, and savory.
Serving suggestions:
Serve Dutch Oven Rheinischer Sauerbraten with a glass of red wine for a classic German meal.
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Region: German