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Ingredientes
- 4 c. dry red wine (preferably German)
- 1 c. water
- 2Â 1/2 Tbsp. freshly-squeezed lemon juice
- 1 sm yellow onion peeled, and
- Â Â finely minced
- 10 x peppercorns
- 2 med whole bay leaves
- 4 whl cloves
- 3 lb boneless top round roast with
- Â Â a thin outer layer of fat
- 2 Tbsp. chopped parsley
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 3 Tbsp. all-purpose flour
- 3 Tbsp. unsalted butter or possibly margarine
- 2 med -size carrots peeled, and
- Â Â thinly sliced
- 2 lrg yellow onions peeled, and
- Â Â coarsely minced
- 1 Tbsp. tomato paste
- 1 Tbsp. sugar
- 2 Tbsp. sweet sherry
- 1/2 c. medium-dry red wine (preferably German)
- 1 c. seedless raisins
- 1 Tbsp. red currant jelly - (to 2)
- Â Â (or possibly orange marmalade) if needed to mellow
- Â Â the tartness of the gravy
Direcciones
- For the Marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 min.
- For the Sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl. Pour in the warm marinade and cold to room temperature. Add in the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hrs.
- On the 5th day, remove the beef from the marinade and pat it dry. Strain the marinade, reserving both liquid and solids. Rub the beef with half the salt and pepper, then dredge with flour.
- Heat 2 Tbsp. of the butter in a medium-size heavy kettle over moderate heat, add in the beef and brown well on all sides; this will take 8 to 10 min. Transfer the beef to a plate, pour off and throw away all casserole drippings, then add in the remaining 1 Tbsp. butter to the casserole and heat over moderate heat. Add in the carrots, onions, and reserved marinade solids and saute/fry, stirring often, for 5 min. Return the beef to the casserole, add in 2 c. of the reserved marinade and the tomato paste, and bring to a boil over high heat. Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hrs, turning occasionally, till tender. Carefully replace the foil and kettle lid each time you turn the meat.
- As soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep hot. Skim as much fat as possible from the marinade, then strain it, discarding the solids. Return the marinade to the casserole, add in the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 min, till reduced by half and of good gravy consistency. Taste, and if the gravy is too sour, smooth in 1 to 2 Tbsp. of the jelly. Season the gravy with the remaining salt and pepper.
- To serve: Slice the sauerbraten across the grain and about 1/4-inch thick, arrange on a large heated platter, overlapping the slices slightly, and smother with the gravy. Pass any extra gravy separately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 799g | |
| Recipe makes 4 servings | |
| Calories 1359 | |
| Calories from Fat 83 | 6% |
| Total Fat 9.44g | 12% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 782mg | 33% |
| Potassium 951mg | 27% |
| Total Carbs 285.97g | 76% |
| Dietary Fiber 4.9g | 16% |
| Sugars 107.84g | 72% |
| Protein 3.67g | 6% |
