Ingredients with Measurements:
- 3 lbs beef roast
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp black pepper
- 2 bay leaves
- 4 cloves
- 4 juniper berries
- 4 allspice berries
- 2 tbsp vegetable oil
- 2 tbsp flour
- 1 cup beef broth
Special equipment needed:
- Large bowl
- Dutch oven or large pot with lid
- Meat thermometer
Step-by-step instructions:
1. In a large bowl, mix together the chopped onion, carrots, and celery.
2. Add the beef roast to the bowl and pour in the red wine vinegar and water.
3. Add the sugar, salt, black pepper, bay leaves, cloves, juniper berries, and allspice berries to the bowl.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 days, turning the meat occasionally.
5. Preheat the oven to 325°F.
6. Remove the beef roast from the marinade and pat dry with paper towels.
7. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
8. Sear the beef roast on all sides until browned.
9. Remove the beef roast from the pot and set aside.
10. Add the flour to the pot and stir until browned.
11. Add the beef broth and stir until smooth.
12. Return the beef roast to the pot and cover with the lid.
13. Bake in the preheated oven for 2-3 hours, or until the meat thermometer reads 145°F.
14. Remove the beef roast from the pot and let rest for 10 minutes before slicing.
Time:
Preparation time: 20 minutes
Marinating time: 2 days
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of beef roast: 145°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 21g
Protein: 47g
Carbohydrates: 7g
Fiber: 1g
Sodium: 1300mg
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 the last hour of cooking.
- Serve with boiled potatoes or spaetzle.
Tips and tricks:
- Use a meat thermometer to ensure the beef roast is cooked to the correct temperature.
- For a more tender beef roast, cook for an additional hour.
- If the gravy is too thin, add a cornstarch slurry to thicken it.
Storage instructions:
Store leftover Schlesischer Sauerbraten in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sliced beef roast on a platter with the gravy poured over it.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Serve with boiled potatoes or spaetzle and steamed green beans.
Troubleshooting advice:
- If the beef roast is tough, cook for an additional hour.
- If the gravy is too thin, add a cornstarch slurry to thicken it.
Food safety advice:
- Always use a meat thermometer to ensure the beef roast is cooked to the correct temperature.
- Refrigerate leftover Schlesischer Sauerbraten promptly.
Food history:
Schlesischer Sauerbraten is a traditional German dish that originated in the Silesia region, which is now part of Poland.
Flavor profiles:
Schlesischer Sauerbraten has a tangy and slightly sweet flavor from the red wine vinegar and sugar, with hints of warm spices.
Serving suggestions:
Serve Schlesischer Sauerbraten as a main dish for a hearty dinner.
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Region: German