Ingredients with Measurements:
- 3 lbs beef roast
- 2 cups red wine vinegar
- 2 cups water
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 10 whole peppercorns
- 4 cloves
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 1 cup beef broth
- 1 tbsp cornstarch
- 1/4 cup cold water
Special equipment needed:
- Large Dutch oven or pot with lid
- Meat thermometer
Step-by-step instructions:
1. In a large Dutch oven or pot, heat vegetable oil over medium-high heat.
2. Add beef roast and brown on all sides, about 5 minutes per side.
3. Remove beef from pot and set aside.
4. In the same pot, add chopped onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
5. Add red wine vinegar, water, bay leaves, peppercorns, cloves, salt, and sugar to the pot. Stir to combine.
6. Return beef to the pot and bring to a boil.
7. Reduce heat to low, cover with lid, 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 on a cutting board.
9. In a small bowl, whisk together beef broth and cornstarch until smooth.
10. Add cornstarch mixture to the pot and stir until sauce thickens, about 5 minutes.
11. Slice beef and serve with sauce.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Internal temperature of beef should reach 145°F.
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 8g
Protein: 35g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms to the pot during step 4 for a mushroom and beef sauerbraten.
- Use pork or venison instead of beef for a different flavor.
Tips and tricks:
- Marinate beef overnight in red wine vinegar for a more intense flavor.
- Serve with boiled potatoes and red cabbage for a traditional German meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve sliced beef on a platter with sauce drizzled over the top.
Garnishes:
Garnish with chopped parsley or thyme.
Pairings:
Serve with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Boiled potatoes and red cabbage.
Troubleshooting advice:
If the sauce is too thin, add more cornstarch and water mixture until desired thickness is reached.
Food safety advice:
Ensure the internal temperature of the beef reaches 145°F to prevent foodborne illness.
Food history:
Schlesische Sauerbraten is a traditional German dish that originated in the Silesia region, which is now part of Poland.
Flavor profiles:
Tangy, savory, and slightly sweet.
Serving suggestions:
Serve as a main course for dinner.
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