Rye Free Sauerbraten

Total time75 hr 30 min

Prep time30 min

Cook time3 hr

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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)
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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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