Sauerbraten with Julienne Vegetables

Name: Sauerbraten with Julienne Vegetables
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 kgs beef bottom round roast; 8 whole black peppercorns; 158 milliliters diced carrots (approximately 2 or 3 carrots); 6 carrots, peeled, julienned (thin strips) and steamed, for garnish; 158 milliliters diced celery (approximately 2 stalks); 3 stalks celery, cut in 1/2 lengthwise and julienned and steamed, for garnish; 946 milliliters (approximately) vegetable or chicken stock to have on hand to adjust sauce; 6 servings Cooked egg noodles, as an accompaniment; 237 milliliters dry red wine; 237 milliliters all-purpose flour; 10 juniper berries; 158 milliliters diced onions (approximately 1 large onion); 2 onions sliced; 237 milliliters red wine vinegar; 2 teaspoons salt; 177 milliliters sour cream; 118 milliliters tomato paste; 79 milliliters vegetable oil; 1 liters water

Sauerbraten with Julienne Vegetables might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 95g of protein, 45g of fat, and a total of 1086 calories. From preparation to the plate, this recipe takes around 5 hours. Head to the store and pick up juniper berries, egg noodles, chicken stock to have on hand to adjust sauce, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Trim the beef of excess fat, salt it and set aside. Make a marinade by combining red wine, vinegar, water, onions, peppercorns, juniper berries, bay leaves and cloves in a large pot and bring to a boil over high heat.

Ingredients you will need

Juniper Berries

Peppercorns

Bay Leaves

Marinade

Red Wine

Vinegar

Clove

Onion

Water

Beef

Salt

Equipment you will use

Pot

Let this marinade cool to room temperature.

Ingredients you will need

Marinade

Place the beef in the now cooled marinade, cover, and refrigerate, overnight if possible, but for at least 2 hours.

Ingredients you will need

Marinade

Beef

Remove the meat from the marinade and set aside on a utility platter. Strain the marinade into a pot, bring to a boil, and skim, then reduce to a simmer.

Ingredients you will need

Marinade

Meat

Equipment you will use

Pot

Heat the oil in a large saute pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the beef and sear it on all sides, then remove to a utility platter.

Ingredients you will need

Beef

Combine the carrots, onion, and celery in the same pan to make a mirepoix.

Ingredients you will need

Mirepoix

Carrot

Celery

Onion

Equipment you will use

Frying Pan

Saute for 2 to 3 minutes, deglaze pan with a small amount of the warmed marinade, then add the tomato paste and continue cooking for another 2 to 3 minutes.

Ingredients you will need

Tomato Paste

Marinade

Equipment you will use

Frying Pan

Add a bit more of the warmed marinade to the saute pan to de-glaze, and reduce heat to medium.

Ingredients you will need

Marinade

Glaze

Equipment you will use

Frying Pan

Add the flour gradually until a paste is formed. Then, slowly add all of the warmed marinade to the mixture, similar to making a roux. If the sauce is too thick, which can sometimes happen due to density of flour, gradually add chicken or vegetable stock until you reach the consistency where it coats the back of a spoon. Return the meat to the pan, cover and simmer until fork-tender, about 1 1/2 to 2 hours.

Ingredients you will need

Vegetable Stock

Marinade

Meat

All Purpose Flour

Sauce

Equipment you will use

Frying Pan

Remove meat and let rest 5 to 10 minutes before slicing. Strain the sauce, place slices of meat on serving plate, spoon sauce around and garnish with steamed vegetables and dollops of sour cream.

Ingredients you will need

Sour Cream