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Sauerbraten
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1
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4
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4
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1
pound top round
0 whole garlic cloves, peeled
quart red wine vinegar
cups julienned onions
small bundle of fresh thyme
bay leaves
tablespoon whole black peppercorns
/4 cup sugar
cups beef stock
cup crushed gingersnap cookies
cup sour cream
Stud the roast with the whole garlic cloves, and season with salt and
pepper. Place the roast in a deep glass bowl.
In a mixing bowl, whisk the vinegar, onions, herbs, and sugar together.
Whisk the liquid until the sugar dissolves. Pour the marinade over the
roast and cover with plastic wrap. Place the roast in the refrigerator
and marinate for 72 hours.
Remove the roast from the marinade. Strain the marinade. Place the
roast in a braising pan. Add the beef stock to the strained liquid.
Pour the liquid over the roast and place in the oven. The liquid
should cover 1/2 of the roast. Braise the roast covered for 2−3 hours.
Turn the meat several times and add additional stock if needed. Place
pan with the braising liquid over a burner. Bring the liquid to a simmer.
Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2−3
minutes. Season with salt and pepper. Stir in the sour cream. Slice the
roast and coat meat with some of the sauce. Serve the remaining
sauce separately with potato pancakes or dumplings.
Sauerbraten
35
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