Ingredients with Measurements:
- 4 lbs of beef chuck roast
- 1 cup red wine vinegar
- 1 cup vegetable oil
- 2 cups beef broth
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons sugar
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 teaspoons ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Special Equipment Needed:
- Dutch oven or large pot with lid
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, whisk together the red wine vinegar, vegetable oil, beef broth, onion, garlic, sugar, tomato paste, Worcestershire sauce, bay leaves, allspice, ginger, cloves, nutmeg, pepper, and salt.
2. Place the beef chuck roast in a Dutch oven or large pot, and pour the marinade over the top. Cover and refrigerate for at least 8 hours, or overnight.
3. Preheat the oven to 300°F.
4. Remove the beef from the marinade and place it in the Dutch oven. Pour the marinade over the top.
5. Cover the Dutch oven and bake for 3 to 4 hours, or until the beef is tender.
6. Remove the beef from the Dutch oven and let it rest for 10 minutes before slicing.
7. Serve with the pan juices.
Time:
Preparation Time: 10 minutes
Cooking Time: 3-4 hours
Temperature: 300°F
Serving Size: 8
Nutritional Information:
Calories: 590
Fat: 35g
Carbohydrates: 6g
Protein: 58g
Substitutions for Ingredients
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Vegetable oil can be substituted with olive oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- For a sweeter flavor, add 1/4 cup of brown sugar to the marinade.
- For a spicier flavor, add 1 teaspoon of cayenne pepper to the marinade.
Tips and Tricks:
- To ensure the beef is cooked evenly, turn it over halfway through the cooking time.
- To prevent the beef from drying out, baste it with the pan juices every 30 minutes.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat leftovers in a 350°F oven for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the beef with mashed potatoes and a side of steamed vegetables.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Pair with a German Riesling or a German lager.
Suggested Side Dishes:
- German potato salad
- German sauerkraut
- German spaetzle
Troubleshooting Advice:
- If the beef is not cooked through after 3-4 hours, cover and continue to bake for an additional 30 minutes.
Food Safety Advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Sauerbraten is a traditional German dish that dates back to the Middle Ages. It is typically made with beef, but can also be made with pork or venison.
Flavor Profiles:
This dish has a sweet and tangy flavor, with hints of allspice, ginger, cloves, and nutmeg.
Serving Suggestions:
Serve with mashed potatoes, German potato salad, sauerkraut, or spaetzle.
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Region: German