Ingredients with Measurements:
- 3 lbs beef roast
- 1 cup red wine vinegar
- 1 cup red wine
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp whole cloves
- 1 tsp whole peppercorns
- 1 tsp juniper berries
- 1 tsp mustard seeds
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill
- Large resealable plastic bag
- Meat thermometer
Step-by-step instructions:
1. In a large resealable plastic bag, combine the red wine vinegar, red wine, chopped onion, chopped carrots, chopped celery, bay leaves, whole cloves, whole peppercorns, juniper berries, mustard seeds, dried thyme, dried rosemary, brown sugar, vegetable oil, salt, and pepper.
2. Add the beef roast to the bag, seal it, and refrigerate for at least 24 hours, turning the bag occasionally to ensure the marinade is evenly distributed.
3. Preheat the grill to medium-high heat.
4. Remove the beef roast from the marinade and pat it dry with paper towels.
5. Grill the beef roast for 10-15 minutes on each side, or until it reaches an internal temperature of 135°F for medium-rare, 145°F for medium, or 160°F for well-done.
6. Remove the beef roast from the grill and let it rest for 10 minutes before slicing.
- Time:
Preparation time: 24 hours
- Cooking time: 20-30 minutes
Temperature:
- Grill temperature: Medium-high heat
- Internal temperature of beef roast: 135°F for medium-rare, 145°F for medium, or 160°F for well-done.
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 10g
- Protein: 40g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar.
- Red wine can be substituted with beef broth.
- Juniper berries can be substituted with allspice berries.
Variations:
- Instead of grilling, the beef roast can be cooked in a slow cooker for 6-8 hours on low heat.
- The marinade can be adjusted to include additional spices or herbs, such as garlic or bay leaves.
Tips and tricks:
- Make sure to let the beef roast rest for 10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef roast is cooked to your desired level of doneness.
- Serve with a side of spaetzle or roasted potatoes.
Storage instructions:
- Leftover beef roast can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the beef roast in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Slice the beef roast and arrange it on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Spaetzle or roasted potatoes.
Troubleshooting advice:
- If the beef roast is not cooked to your desired level of doneness, return it to the grill for additional cooking time.
Food safety advice:
- Make sure to marinate the beef roast in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the beef roast is cooked to a safe internal temperature.
Food history:
- Rheinischer Sauerbraten is a traditional German dish that originated in the Rhineland region.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve the Grilled Rheinischer Sauerbraten with a side of spaetzle or roasted potatoes and a glass of red wine for a hearty and delicious meal.
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Region: German