Ingredients with Measurements:
- 4 lbs beef roast
- 2 cups red wine vinegar
- 2 cups water
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 10 whole peppercorns
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1 cup beef broth
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Meat thermometer
Step-by-step instructions:
1. In a large bowl, mix together the red wine vinegar, water, chopped onion, minced garlic, bay leaves, peppercorns, salt, and sugar.
2. Add the beef roast to the bowl and make sure it is fully submerged in the marinade. Cover the bowl with plastic wrap 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 it dry with paper towels.
5. Heat the vegetable oil in a Dutch oven or large oven-safe pot over medium-high heat. Add the beef and brown it on all sides, about 5 minutes per side.
6. Remove the beef from the pot and set it aside on a plate.
7. Add the flour to the pot and stir until it is fully combined with the remaining oil and beef drippings.
8. Slowly pour in the beef broth, stirring constantly, until the mixture thickens into a gravy.
9. Return the beef to the pot and pour the gravy over it.
10. Cover the pot with a lid and bake in the preheated oven for 3-4 hours, or until the beef is tender and reaches an internal temperature of 145°F.
11. Remove the pot from the oven and let the beef rest for 10 minutes before slicing and serving.
Time:
Preparation time: 24 hours (marinating time)
Cooking time: 3-4 hours
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 5g
Protein: 52g
Sodium: 500mg
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced carrots and potatoes to the pot during the last hour of cooking for a one-pot meal.
- Use a slow cooker instead of the oven for a more hands-off approach.
- Substitute the beef roast with venison or pork.
Tips and tricks:
- Make sure the beef is fully submerged in the marinade to ensure maximum flavor.
- Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F.
- Let the beef rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced beef on a platter with the gravy drizzled over it.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with a side of spaetzle or mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Braised red cabbage
- German potato salad
Troubleshooting advice:
- If the gravy is too thin, add more flour to thicken it.
- If the beef is tough, it may need to cook for longer.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Rheinischer Sauerbraten is a traditional German dish that originated in the Rhineland region. It is made by marinating beef in a mixture of vinegar and spices for several days before cooking.
Flavor profiles:
This dish has a tangy and slightly sweet flavor from the vinegar and sugar in the marinade, and a rich and savory flavor from the beef and gravy.
Serving suggestions:
Serve with a glass of red wine or a cold German beer.
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Region: German