German: Sauerbraten 21 by Recipe Cottage

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	Sauerbraten 21

		Sauerbraten 1/2 cup dry red wine 1/2 cup red wine vinegar 2 cup cold water a Medium size onion peeled and thinly sliced handful of crushed black peppercorns 4 whole juniper berries a couple of bay leaves 5 lb boneless top or bottom round roast 3 Tbsp lard 1/2 cup finely chopped carrots 1/4 cup fresh chopped celery 2 Tbsp of flour 1/2 cup water 1/2 cup crushed gingersnaps or 1 cup ready-made honey cake In large saucepan combine 1/2 cup dry red wine, 1/2 cup red wine vinegar 2 cups cold water, a medium size onion, peeled and thinly sliced, handful of crushed black peppercorns and 4 whole juniper berries crushed with a mortar and pestle, and a couple of bay leaves. Bring marinade to a boil, then remove from heat and allow to come to room temp. Place a 5 lb boneless top or bottom round roast, with fat trimmed off, in a deep crock just large enough to hold it comfortably. Pour the cooled marinade over the roast. Make sure the marinade comes at least half way up the sides of the meat. If there isn't enough marinade, add more wine. Turn the meat to moisten all sides, and cover the crock with a wooden top, and refrigerate for 4-5 days. Every day, turned the meat in the marinade at least two times. On the 5th day, remove the meat from the marinade and pat dry with towels. Strain the marinade through a fine sieve and reserve the liquid. Discard the spices. Take a large pot and melt 3 Tbsp lard in it over high heat until it starts to sputter. Add the meat and brown it on all sides. Take the meat and transfer it to a platter, and pour off and throw away all but a couple of Tbsp of the fat from the casserole. Add 1/2 cup finely chopped onions, 1/2 cup finely chopped carrots, 1/4 cup fresh chopped celery to the fat in the casserole and cook over moderate heat stirring frequently, for about 6-8 minutes or until they are soft and light brown. Sprinkle 2 Tbsp of flour over the vegetables and cook, stirring constantly, for another 2-3 minutes longer, or until the flour begins to color. Pour 2 cup of the reserved marinade and 1/2 cup water and bring to a boil over high heat. Return the meat to the casserole. Cover and simmer over low heat for 2 hours or until the meat shows no resistance when pierced with the tip of a sharp knife. Transfer the meat to a heated platter and cover to keep it warm while making the sauce. Pour the liquid left in the casserole into a large measuring cup and skim the fat from the surface. You will need 2-1/2 Cups of liquid for the sauce. If you have more than that, boil it briskly over high heat until it is reduced to that amount. If you have less, add some of the reserved marinade. Combine the liquid and 1/2 cup crushed gingersnaps or 1 cup ready-made honey cake in a small saucepan and cook over moderate heat, stirring frequently for 10 minutes. The crumbs will disintegrate in the sauce and thicken slightly. Strain the sauce through a fine sieve, pressing down hard with a wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, taste for seasoning and let it simmer over low heat till ready to serve. To serve, carve the meat into 1/4" slices and arrange on a platter. Moisten the slices with a few Tbsp of the sauce and pass the remaining sauce separately in a gravy boat. You can cook this in the oven rather than on top of the stove. Bring the casserole to a boil over high heat, cover it tightly and cook in a preheated 350 oven for about 2 hours. Serve with red cabbage and potato dumplings.