Yield: 10 Portions | Prep Time: 72 hours minimum | Cook Time: 3 to 4 Hours
1.Pre-heat oven to 325°F.
2. Prepare all ingredients as described.
3. Combine all marinade ingredients.
4. Pour over eye round and marinate at least 72 hours, and up to one week. Turn and stir the meat once each day.
5. Remove meat from marinade and strain the liquid; reserving both the liquid and vegetables.
6. Heat a large Dutch oven or stew pot on medium high heat.
7. Add the vegetable oil, while the oil heats season the meat with salt and pepper then roll in our. Tap o any extra our that clumps.
8. Sear on all sides and assure a good even brown. When brown on all sides, remove the meat to a plate and reserve.
9. In the same pan add more vegetable oil if needed (there should be a thin coat to cover the entire bottom of the pan)
a. Turn the heat to high.
b. Add the reserved vegetables from the marinade and sauté lightly; approximately 3-5 minutes or until they begin to turn golden on the edges.
10. Reduce the heat to medium; add the tomato paste, and incorporate well; do not let the mixture brown any further.
11. Deglaze the pan with your reserved marinating liquid; stir/scrape the bottom of the pan to dissolve any crust that formed on the bottom and bring
to a boil.
12. Add the beef broth and gravy, bring to a boil, when the liquid reaches a boil, add the eye round and any juices that accumulated on the plate.
13. Cover with a tight-fitting lid or aluminum foil and place in the oven for 2 1⁄2 hours or until tender.
a. Turn the neat over every half hour
14. Remove from oven and let the sauerbraten rest for 45 minutes covered and in the liquid.
15. Remove from liquid and cover with foil in a warm place.
16. Strain the cooking liquid into a sauce pan discard and the vegetables
17. Bring the liquid to a boil then reduce the heat to a brisk simmer, skim any impurities and oil that oats to the surface.
18. Simmer the sauce until it reduces by one third; or obtains the desired thickness, check seasoning and adjust with salt and pepper as desired.
19. Slice the sauerbraten and present on a warm platter; ladle sauce over the meat and serve any remaining sauce in a sauce boat.
20. Serve with red cabbage and mashed potatoes along with your favorite vegetables.
Variations & Inspirations:
• Add julienne of prunes (more common in central and northern Germany)
• Thicken the sauce with gingersnaps — Chef’s personal favorite!