Regular readers probably know by now that we enjoy our Sunday Dinner. This Sauerbraten made the past weekend's dinner no exception. It was delicious! I try not to disrupt our meals with too much photography, but I want to make sure I document all of this for me and my family and it might be another year before I make Sauerbraten again (I make enough for lunches and leftovers to freeze so we actually will enjoy it one more time, but in the form of sandwiches or some other weeknight yummy).
I tore this recipe out of Martha Stewart Living some years ago and have been making it ever since. It is a beef roast that is braised in a mixture of red wine, vinegar, and onions. We love our onions, so I add lots of onions. Mmm--beef and onions--so good! It is sour, yet sweet and unbelievably tender. Slice and serve it with some creamy mashed potatoes and glazed carrots (I will get to those recipes soon). Trust me, it will be hard to leave the table.
5 lbs. top or bottom round beef roast
4 tablespoons canola oil
4 large yellow onions, thinly sliced with the grain
5 cloves garlic, minced
3 bay leaves
5 tablespoons tomato paste
1/3 cup ketchup
1 cup red wine vinegar
2 cups red wine, a good Burgundy is nice
1/2- 1 cup water
Kosher salt and freshly ground pepper to taste
1/3 cup sour cream
Remove excess fat from meat, tie meat tightly with kitchen twine to help keep meat intact, and season with salt and pepper. In a large dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the meat on all sides until browned, including the ends. Transfer to a platter.
Reduce the heat to medium-low and add the remaining 2 tablespoons of oil. Add the onions and sauté until softened, about 5-7 minutes. Add the garlic and sauté for another 2 minutes stirring frequently. Add the bay leaves, tomato paste, ketchup, vinegar, and red wine and bring to a boil. Return the roast to the pot and add up to 1 cup of water (the braising liquid should come halfway up the side of the beef). Bring to a simmer, cover and cook for 1 1/2 hours; turn beef and cook for another 1 1/2 hours or until fork tender.
Remove pot from heat. Transfer roast to cutting board and tent with foil. Skim fat from the braising liquid. Add the sour cream and season with salt and pepper to taste.
Slice the meat into 1/4-inch slices and return to the sauce. Transfer the beef and onions to a serving platter and ladle the sauce on top. Enjoy!
Source: Adapted from Martha Stewart Living, February 2004