Sauerbraten
| Submitted by: Brock Hoffman, Industrial and Systems Engineering BA, 2015 |
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I grew up as a kid in a neighborhood that had a population that was very central and eastern European; and although this Sauerbraten recipe may not be the best when compared to more traditional ones; it has been enjoyed in my family for decades, and hopefully someone else will like it too!
| Servings: 4-6 | Cultural Connection: Germany |
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Ingredients
| 3 lb eye roast | ¾ bottle of red wine (preferably Cabernet Sauvignon) | 1 tbsp marjoram |
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| 1 tbsp tarragon | 1 tsp salt | 1 tsp black pepper |
| 2 tbsp minced garlic | 1 tbsp minced onion | 2 tbsp German mustard (or spicy brown will work) |
| 12 oz tomato paste |
Instructions
- Poke holes in roast all over with a fork or pointed object; then put all ingredients except for mustard and tomato paste in a large glass bowl with a cover and put in refrigerator to marinate overnight. Turn roast over approximately every 4 hours to fully marinate. Roast should marinate approximately 1 day in refrigerator.
- When ready to cook; pull the roast out of the marinade and put on a plate; then take the marinade and put it in a dutch oven on the stovetop on medium heat.
- When the marinade starts to get warm, add the mustard and tomato paste and whisk the mixture until it starts to bubble. If the mixture is too thick, add more red wine until a gravy consistency is obtained.
- Turn heat down to low and add the roast into the dutch oven with the gravy. Put lid on dutch oven and allow the roast to cook approximately 5 hours; rotating the roast in the dutch oven every 30 minutes.
- When the roast has completed cooking, pull the roast out of the gravy and allow to cool on a plate. Keep gravy on very low heat with a lid to keep warm. Once the roast has cooled down, slice the roast into approximately 1/4″ slices.
- When ready to serve, ladle the gravy over the top of the slices on the dinner plate. Sauerbraten is usually accompanied by red cabbage and/or spaetzle served as side dishes.
