Capsaicin Free Sauerbraten
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Learn more →Ingredients
6 servings
For the marinade and roast
- 3 lb beef chuck roast or bottom round roast
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 ½ cups dry red wine (such as pinot noir or burgundy)
- 1 cup red wine vinegar
- 1 cup water
- 1 medium yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 6 whole black peppercorns
- 4 whole cloves
- 1 tsp juniper berries
For braising
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 cup low-sodium beef broth
For the gravy
- 8 gingersnap cookies, finely crushed (about ½ cup crumbs)
- 2 tbsp brown sugar
- ¼ cup raisins (optional)
- salt and pepper, to taste
Instructions
- 1
Combine the red wine, red wine vinegar, water, onion, carrots, celery, garlic, bay leaves, peppercorns, whole cloves, and juniper berries in a medium saucepan over medium-high heat. Bring to a boil, then remove from the heat and let cool completely to room temperature, about 1 hour.
- 2
Pat the beef dry and season all over with the kosher salt and black pepper. Place the beef in a large non-reactive bowl or zip-top bag and pour the cooled marinade over it. The liquid should come at least halfway up the sides of the roast; add a splash more water if needed. Cover tightly and refrigerate for 3 days, turning the meat once or twice each day.
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