Ingredients with Measurements:
- 3 lbs beef roast
- 1 cup red wine vinegar
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 2 tbsp butter
- 1 tbsp brown sugar
Special equipment needed:
- Large Dutch oven or pot with lid
- Meat thermometer
Step-by-step instructions:
1. In a large Dutch oven or pot, combine the beef roast, red wine vinegar, water, chopped onion, garlic, bay leaves, black peppercorns, salt, and sugar. Cover and refrigerate for at least 24 hours, turning the meat occasionally.
2. Preheat the oven to 325°F.
3. Remove the beef roast from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid.
4. Heat the vegetable oil in the Dutch oven or pot over medium-high heat. Add the beef roast and brown on all sides.
5. Pour the reserved marinade over the beef roast and bring to a boil.
6. Cover the Dutch oven or pot with a lid and transfer to the preheated oven. Roast for 2 1/2 to 3 hours, or until the meat is tender and the internal temperature reaches 145°F.
7. While the beef roast is cooking, prepare the caramelized onions. In a large skillet, melt the butter over medium heat. Add the sliced onions and brown sugar. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
8. When the beef roast is done, remove it from the Dutch oven or pot and let it rest for 10 minutes before slicing.
9. Serve the sliced beef roast with the caramelized onions on top.
Time:
Preparation time: 24 hours (marinating time)
Cooking time: 3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of beef roast: 145°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 14g
Protein per serving: 46g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar.
- Vegetable oil can be substituted with olive oil or canola oil.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced carrots and potatoes to the Dutch oven or pot with the beef roast for a one-pot meal.
- Use a different type of meat, such as venison or pork, instead of beef.
- Add a splash of red wine to the caramelized onions for extra flavor.
Tips and tricks:
- Make sure to turn the beef roast occasionally while marinating to ensure even flavor distribution.
- Let the beef roast rest before slicing to allow the juices to redistribute and prevent dryness.
- Use a meat thermometer to ensure the beef roast is cooked to the correct internal temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or in a covered skillet over low heat.
Presentation ideas:
Serve the sliced beef roast on a platter with the caramelized onions on top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with mashed potatoes or roasted vegetables.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Glazed carrots
Troubleshooting advice:
- If the beef roast is not tender after 3 hours of cooking, continue to cook for an additional 30 minutes to 1 hour until tender.
- If the caramelized onions are not browning, increase the heat slightly and stir more frequently.
Food safety advice:
- Make sure to cook the beef roast to the correct internal temperature to prevent foodborne illness.
- Store leftovers in the refrigerator promptly to prevent bacterial growth.
Food history:
Sauerbraten is a traditional German dish made with marinated beef roast and served with a sweet and sour sauce. It is often served with potato dumplings or spaetzle.
Flavor profiles:
Sauerbraten has a tangy and slightly sweet flavor from the marinade, which is balanced by the caramelized onions.
Serving suggestions:
Serve sauerbraten with a side of mashed potatoes or roasted vegetables for a hearty and comforting meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German