Köstlich Sauerbraten
Ingredients
- 2 large yellow onions, chopped
2 large carrots, diced
1 large leek, chopped and well rinsed
3 cloves garlic, minced
2 large sprigs thyme (or 1 teaspoon dried)
2 small sprigs rosemary (or 1 teaspoon dried)
2 bay leaves
8 juniper berries, cracked
6 whole cloves
10 whole black peppercorns, cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups dry red wine
1 cup red wine vinegar
1 1/2 cups water
4 pounds beef roast
4 tablespoons all-purpose flour
1/4 cup raisins
3 ounces ginger snap cookies, crumbled
1 tablespoon honey
Instructions
Prepare the Marinade
Place all of the vegetables and herbs in a large non-reactive pot or enameled Dutch oven, along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water. Bring the mixture to a boil, then reduce the heat, cover and simmer for about 10 minutes. Turn off the heat and let the mixture cool down completely.
Marinate the Meat
Place the roast in the cooled vegetable marinade and put the lid on the pot. Let it marinate in the fridge for at least 4 days, and up to 7 days. If the meat is not completely covered by the liquid, turn it over once a day so it marinates evenly. When you’re ready to cook, remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Save both the liquid and the vegetables for cooking.
Cook the Roast
Preheat Weber grill (I used my Summit Kamodo) to 400 degrees. Rinse out the pot, then heat 1–2 tablespoons of oil on your Weber grill. Add salt to roast and then brown the roast well on all sides, then remove it and set it aside. Leave about 2 tablespoons of fat in the pot. Add the strained vegetables and cook for 5–7 minutes, stirring often. Sprinkle in the flour and cook for 1–2 minutes, stirring, to remove the raw flour taste. Slowly pour in the reserved marinade liquid while stirring to avoid lumps. Add the raisins, honey and crushed ginger snap cookies. Return the roast to the pot, bring everything to a gentle boil, then lower the heat to 300 degrees, cover and simmer for 2–4 hours, or until the meat is very tender and reaches about 190–200°F. When the roast is done, transfer it to a plate, tent it to keep warm, and let it rest for about 5 minutes before slicing.