Bavarian Sauerbraten
Servings
6
Servings
6
Ingredients
Instructions
  1. In a large saucepan over high heat combine the cider vinegar, red wine vinegar, garlic, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Add 2 cups of water and cool it to room temperature.
  2. Tenderize beef wit a Jaccard or large fork; marinate it under refrigeration for 3 to 5 days, turning it twice per day.
  3. Remove the meat from the marinade. Strain and reserve the marinade; reserve the onions and herbs separately. Bring the strained marinade to a boil and skim off the scum.
  4. Dry the beef thoroughly and season with salt and pepper.
  5. Heat the oil in a rondeau over medium-high heat. Add the meat and sear it on all sides. Remove the meat and reserve.
  6. Add the mirepoix and the reserved onions and herbs from the marinade. Let them brown slightly, about 6 to 7 minutes over medium-high heat.
  7. Add the tomato paste and cook out for several seconds. Deglaze the pan with the marinade and reduce the liquid on medium-low heat for 10 to 15 minutes.
  8. Add the flour and combine the mixture thoroughly.
  9. Add the brown stock and whip out any lumps. Return the meat to the pan, cover, and simmer in low heat until tender, about 3 1/2 to 4 1/2 hours. Remove the meat and reduce the sauce on medium-low heat for about 30 to 35 minutes.
  10. Add the gingersnaps and cook the sauce for 10 minutes, until the gingersnaps dissolve. Strain the sauce through a cheesecloth. Adjust seasoning with salt and pepper. Slice the meat and serve with the sauce.