Sauerbraten

serves 10-12


5 lbs. top or bottom round beef roast

4 tablespoons canola oil

4 large yellow onions, thinly sliced with the grain

5 cloves garlic, minced

3 bay leaves

5 tablespoons tomato paste

1/3 cup ketchup

1 cup red wine vinegar

2 cups red wine, a good Burgundy is nice

1/2- 1 cup water

Kosher salt and freshly ground pepper to taste

1/3 cup sour cream


Remove excess fat from meat, tie meat tightly with kitchen twine to help keep meat intact, and season with salt and pepper.  In a large dutch oven, heat 2 tablespoons of oil over medium-high heat.  Sear the meat on all sides until browned, including the ends.  Transfer to a platter. 


Reduce the heat to medium-low and add the remaining 2 tablespoons of oil.  Add the onions and sauté until softened, about 5-7 minutes.  Add the garlic and sauté for another 2 minutes stirring frequently.  Add the bay leaves, tomato paste, ketchup, vinegar, and red wine and bring to a boil.  Return the roast to the pot and add up to 1 cup of water (the braising liquid should come halfway up the side of the beef).  Bring to a simmer, cover and cook for 1 1/2 hours; turn beef and cook for another 1 1/2 hours, or until fork tender.


Remove pot from heat.  Transfer roast to cutting board and tent with foil.  Skim fat from the braising liquid.  Add the sour cream and season with salt and pepper to taste.


Slice the meat into 1/4-inch slices and return to the sauce.  Transfer the beef and onions to a serving platter and ladle the sauce on top.  Enjoy!


Printed from thegalleygourmet.net