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German Pot Roast a.k.a. Sauerbraten

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Recipe by: Chef John V.
description: A marinated German, somewhat sweet and sour, pot roast. A classic recipe!
Serving size: 12 portions
Preparation time: 5 days marinating and about 2 1/2 hours to cook



Simon is a German brand frozen "TV dinner" of this classic dish!

Here is the recipe I used at the Stage Coach Inn and at the Ritz---people loved it!

Sauerbraten came about ahead of refrigeration and USDA prime beef, perhaps in 16th century as the spice trade was in full swing. The vinegar, wine and salt in the marinade acted as a preservative and tenderizer and in some cases a way to cover up the the enhanced flavors of what might be considered over aged and almost spoiled meat. Most often venison was used or tougher cuts of meat, not necessarily beef---it was a poor man's food.

A lot has changed---I remember Grandpa Hopp; the father of Hans Hopp, who owned the Stage Coach Inn, insisting on using only a top sirloin spoon roast. Yes, it was more expensive than the normal chuck or bottom round that is most often used, but what a difference. In my family, Sauerbraten was always made with venison from the leg. When at the Ritz we used either the spoon roast or farm raised venison.

Amount/Measure/Ingredient:

For this recipe---8-9 lb. top sirloin spoon roast, cut into two equal size pieces, trimmed w/ some fat left intact and tied, brined in the following for 5 days and 5 nights, turning every day. This can be done in a stainless steel pot, or plastic container. You also can do it in Ziploc bags if need be, but whatever you do --- don't use an aluminum pot or container for the marinating.

Marinade:
1 gallon water
1 quart red wine vinegar
1 750 ml red wine
2 cups onions, sliced thin
1 cup carrots, sliced thin
1 cup celery, sliced thin
1 cup, parsnips, sliced thin
1 head of garlic, cut in half, not peeled
1 tbsp. whole allspice berries, crushed in big pieces
4 whole cloves
2 tbsp. juniper berries
4 bay leaves
1/2 bunch fresh thyme
12 parsley stems
2 tbsp. black peppercorns, crushed
1 tbsp. ginger powder
1/2 cup brown sugar
1/4 cup Kosher salt

Preparation: For cooking the pot roast:

Remove meat, strain marinade, save vegetables. Dry the meat and sear golden brown in a heavy pan (here you can use aluminum such as a Dutch oven) with 1/2 stick of butter, 1/4 cup vegetable oil and 1/4 cup lard. Be sure to brown all sides well. Remove meat, add vegetables (should be drained well---not too wet) and brown very well.

Return meat to the pot with the vegetables, add 2 quarts marinade and 1 quart beef stock, simmer about 2 to 2 1/2 hours or until a kitchen fork pulls out of the meat without resistance.

Remove meat, strain cooking liquid that is in the pot, discarding the vegetable and herb solids. Thicken lightly with roux (about 1/2 cup). To finish the sauce, whisk in 1 cup crushed gingersnaps and 1/2 cup red currant jelly. Note: The finished sauce should be the thickness of heavy cream and coat the back of a spoon. Finally, puree the sauce with an immersion blender or strain. Adjust the taste to your liking with salt and ground white pepper.

Let meat cool slightly, then slice 1/4 inch thick pieces across the grain, and heat slowly in a pan with some of the sauce.

Serve with kartoffle kloesse mit rotkhol (potato dumplings and red cabbage).