Sauerbraten

Name: Sauerbraten
Prep time: 1 h
Cook time: 3 h 53 min
Total time: 4 h 53 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups hearty red wine, such as Shiraz; 1 cup red wine vinegar; 2 medium yellow onions, chopped; 2 medium carrots, chopped; 2 celery ribs, chopped; 4 slices fresh ginger, quarter-sized; 1 teaspoon allspice berry; 1/2 teaspoon whole cloves; 1/2 cup black peppercorns; 1/2 teaspoon yellow mustard seeds; 1 cinnamon stick, 3 inches; 3 bay leaves; 1 (3 lb) rump roast; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 3 slices bacon, coarsely chopped; 1 tablespoon vegetable oil, plus more as needed; 1 medium onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 2 cups beef stock; 1/2 cup crushed gingersnap cookie; 2 tablespoons balsamic vinegar; salt; fresh ground black pepper

Submitted by ratherbeswimmin

"In 'Winter Gatherings' by Rick Rodgers"

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Ready In:: 4hrs 53mins
Ingredients:: 25
Serves:: 6

ingredients

Marinade
1 ¹⁄₂ cups hearty red wine, such as Shiraz
1 cup red wine vinegar
2 medium yellow onions, chopped
2 medium carrots, chopped
2 celery ribs, chopped
4 slices fresh ginger, quarter-sized
1 teaspoon allspice berry
¹⁄₂ teaspoon whole cloves
¹⁄₂ cup black peppercorns
¹⁄₂ teaspoon yellow mustard seeds
1 cinnamon stick, 3 inches
3 bay leaves
Meat
1 (3 lb) rump roast
1 teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
Remaining Ingredients
3 slices bacon, coarsely chopped
1 tablespoon vegetable oil, plus more as needed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cups beef stock
¹⁄₂ cup crushed gingersnap cookie
2 tablespoons balsamic vinegar
salt
fresh ground black pepper

directions

At least 3 days before cooking, make the marinade.
Mix all ingredients with 1 cup water in a large, deep, nonreactive bowl.
Add the rump roast and cover.
Refrigerate, turning occasionally in the marinade, for at least 2 and up to 3 days.
Remove the meat from the marinade and pat it dry with the paper towels.
Season with the salt and pepper.
Strain the marinade and reserve 2 cups.
Position a rack in the center of the oven; preheat to 325°.
Cook the bacon and oil in a large Dutch oven over med-high heat until the bacon is crisp and browned.
Using a slotted spoon, transfer the bacon to paper towels to drain.
Pour the fat into a small heatproof bowl.
Return 2 tablespoons of the fat to the Dutch oven and heat over med-high heat.
Add the beef and cook, turning occasionally, until browned on all sides, about 8 minutes, adding more vegetable oil as needed; transfer to a plate.
Add the remaining bacon fat to the Dutch oven and reduce the heat to medium.
Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
Add the reserved marinade and stock, and bring to a boil over high heat.
Add the beef and reserved bacon, and return to the boil.
Cover tightly and bake, turning the meat occasionally in the liquid, until fork-tender, about 3 1/2 hours.
Transfer the meat to a platter and tent with foil to keep warm.
Skim off the fat from the surface of the cooking liquid.
Place the pot over high heat and bring to a boil.
Cook until reduced to about 2 cups, about 10 minutes.
Whisk in the gingersnaps and cook until lightly thickened, about 3 minutes.
Stir in the balsamic vinegar and season with salt and pepper to taste.
Slice the sauerbraten across the grain.
Spoon the sauce on top and serve hot.