Ingredients with Measurements:
- 3 lbs beef roast
- 2 cups red wine
- 1 cup red wine vinegar
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp whole peppercorns
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tbsp vegetable oil
- 2 cups beef broth
- 2 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Large Dutch oven or heavy pot with lid
- Meat thermometer
Step-by-step instructions:
1. In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat.
2. Add beef roast and brown on all sides, about 5-7 minutes.
3. Remove beef from pot and set aside.
4. In the same pot, add chopped onion and minced garlic. Cook until onion is translucent, about 3-5 minutes.
5. Add red wine, red wine vinegar, bay leaves, whole peppercorns, salt, sugar, ground ginger, ground cinnamon, and ground cloves to the pot. Stir to combine.
6. Return beef to the pot and bring to a boil.
7. Reduce heat to low, cover, and simmer for 3-4 hours or until beef is tender and cooked through. Use a meat thermometer to ensure the internal temperature of the beef reaches 145°F.
8. Remove beef from pot and set aside to rest.
9. In a small bowl, whisk together cornstarch and water until smooth.
10. Strain the cooking liquid through a fine-mesh sieve into a separate pot.
11. Bring the cooking liquid to a boil over medium-high heat.
12. Whisk in the cornstarch mixture and cook until the sauce thickens, about 3-5 minutes.
13. Slice the beef and serve with the red wine sauce.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Internal temperature of beef should reach 145°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 10g
Protein: 50g
Substitutions for ingredients:
- Beef roast can be substituted with venison, elk, or bison.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
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 a Dutch oven for a hands-off approach.
- Add raisins or prunes to the pot for a sweeter flavor.
Tips and tricks:
- Marinate the beef in the red wine mixture overnight for even more flavor.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
- Let the beef rest for at least 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 in a pot on the stove over medium heat until warmed through.
Presentation ideas:
Serve the sliced beef on a platter with the red wine sauce drizzled over the top.
Garnishes:
Garnish with fresh parsley or thyme.
Pairings:
Serve with roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch and water mixture until desired consistency is reached.
- If the beef is tough, cook for an additional hour or until tender.
Food safety advice:
- Always use a meat thermometer to ensure the beef is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauerbraten is a traditional German dish that dates back to the Middle Ages. The name "sauerbraten" means "sour roast" in German, referring to the vinegar-based marinade used to tenderize the beef.
Flavor profiles:
Sauerbraten has a tangy and slightly sweet flavor from the red wine and vinegar marinade, with warm spices like cinnamon and cloves.
Serving suggestions:
Serve with a side of roasted vegetables or mashed potatoes for a hearty and comforting meal.
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Region: German