This classic German braised dish is made with beef roast marinated in wine vinegar
and studded with onions, bay leaves, peppercorns, and juniper berries, then bathed
in a sauce thickened by gingersnaps and lightened with sour cream. Serve with noodles
- 1 cup red wine vinegar
- 1 cup red wine
- 2 1/2 cups onion, chopped
- 3 bay leaves
- 6 juniper berries, crushed
- 1 boneless beef pot roast, rolled and tied
- Sea salt to taste
- Black pepper, freshly ground
- 1 1/2 cups carrots
- 1 1/2 cups celery
- 1/8 teaspoon ginger, minced
- 2 tablespoons all-purpose flour
- 1/2 cup beef stock
- 1/2 cup gingerbread cookies, crushed
- 3/4 cup sour cream
- 1 teaspoon black pepper, whole
- Combine vinegar, wine, 1 cup onion, 2 bay leaves, peppercorns, and juniper berries
in a saucepan and bring to a boil. Let cool.
- Dress the roast with the mixture and marinate in the refrigerator overnight, turning periodically.
- Remove meat from the marinade, pat dry, and season with salt and pepper. Strain
marinade and reserve, discarding solids.
- Heat oil over medium heat in a large, heavy pot with a tight-fitting lid. Brown meat on all sides.
- Remove meat from pan and pour out all but about 2 tablespoons of fat.
- Add remaining onions, carrots, celery, and ginger. Cook until soft, about 10 minutes.
- Add flour and cook about 4 minutes until it begins to color.
- Add reserved marinade, stock, and remaining bay leaf. Bring to a simmer and stir
to scrape off browned bits from the bottom of the pan.
- Return the roast to the pan, cover, and cook in a 325 degrees F oven until fork-tender, about 2 1/2 hours.
- Remove meat from pan when done and keep warm. Skim the surface fat and reduce
the liquid over high heat to about 3 cups. Stir in crushed cookies until sauce thickens.
- Remove from heat and stir in sour cream and currant jam.
Yield: 6 servings
Posted by Darlene at Recipe Goldmine 2/17/2002 4:12 pm.