Recipe courtesy of Robert Irvine
Print
Sauerbraten with Julienne Vegetables
Total:
5 hr
Prep:
30 min
Inactive:
2 hr 30 min
Cook:
2 hr
Yield:
6 servings
Level:
Intermediate
Total:
5 hr
Prep:
30 min
Inactive:
2 hr 30 min
Cook:
2 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 4 pounds beef bottom round roast
  • 2 teaspoons salt
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 1 1/2 quarts water
  • 2 onions sliced
  • 8 whole black peppercorns
  • 10 juniper berries
  • 2 bay leaves
  • 2 whole cloves
  • 1/3 cup vegetable oil
  • 2/3 cup diced carrots (approximately 2 or 3 carrots)
  • 2/3 cup diced onions (approximately 1 large onion)
  • 2/3 cup diced celery (approximately 2 stalks)
  • 1/2 cup tomato paste
  • 1 cup all-purpose flour
  • 1 quart (approximately) vegetable or chicken stock to have on hand to adjust sauce
  • 3/4 cup sour cream
  • 6 carrots, peeled, julienned (thin strips) and steamed, for garnish
  • 3 stalks celery, cut in 1/2 lengthwise and julienned and steamed, for garnish
  • Cooked egg noodles, as an accompaniment

Directions

Trim the beef of excess fat, salt it and set aside. Make a marinade by combining red wine, vinegar, water, onions, peppercorns, juniper berries, bay leaves and cloves in a large pot and bring to a boil over high heat. Let this marinade cool to room temperature. Place the beef in the now cooled marinade, cover, and refrigerate, overnight if possible, but for at least 2 hours.

Remove the meat from the marinade and set aside on a utility platter. Strain the marinade into a pot, bring to a boil, and skim, then reduce to a simmer.

Heat the oil in a large saute pan. Add the beef and sear it on all sides, then remove to a utility platter. Combine the carrots, onion, and celery in the same pan to make a mirepoix. Saute for 2 to 3 minutes, deglaze pan with a small amount of the warmed marinade, then add the tomato paste and continue cooking for another 2 to 3 minutes. Add a bit more of the warmed marinade to the saute pan to de-glaze, and reduce heat to medium. Add the flour gradually until a paste is formed. Then, slowly add all of the warmed marinade to the mixture, similar to making a roux. If the sauce is too thick, which can sometimes happen due to density of flour, gradually add chicken or vegetable stock until you reach the consistency where it coats the back of a spoon. Return the meat to the pan, cover and simmer until fork-tender, about 1 1/2 to 2 hours.

Remove meat and let rest 5 to 10 minutes before slicing. Strain the sauce, place slices of meat on serving plate, spoon sauce around and garnish with steamed vegetables and dollops of sour cream. Serve with cooked egg noodles as an accompaniment.

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