Sauerbraten
- 3 1/2 pound eye of round, approximate weight
- 8 ounces large-diced onion
- 6 ounces large-diced carrot
- 6 ounces large-diced celery
- 1 quart Brown beef stock
- 1 cup red wine vinegar
- 1 1/2 cup burgandy wine (pinot noir)
- 2 ounces brown sugar
- 1 tablespoon salt
- 1 1/2 ts black pepper
- 3 whole cloves
- 3 whole allspice, crushed
- 1/4 stick cinnamon
- 1/2 tablespoon crushed corriander
- 1/2 tablespoon dry mustard
- 1/2 tablespoon chopped juniper berries
- 2-3 tablespoons of cooking oil
- 1 cup finely crushed gingersnap crumbs, or more
- Mix all liquids, spices and vegetables. Place the meat in a large ziplock bag and pour marinade around, or use a very clean glass or ceramic casserole. (No metal). Marinate for four days, turning with clean utensiles twice daily, or flipping bag once daily.
- Remove meat from marinade. Strain the marinade, reserving both vegetables and liquid seperately.
- Over high heat, heat enough oil to coat the bottom of a large roasting pot until just smoking. Add the meat and, turning quickly to prevent burning, sear the meat on all sides. Remove the meat to a platter.
- Add vegetables. Cook over high heat until vegetables are a deep brown color. Add a cup of the marinade and deglaze the bottom of the pot, scraping gently to loosen cooked deposits.
- Add remaining marinate and bring to a boil; add meat. Marinade should cover meat by half or more; if needed, add more stock and wine in equal parts.
- Put in a 325° oven tightly covered and braise until fork tender, about two hours. When a meat fork is inserted into the eye of round, it should go in with little or no resistence.
- Remove meat to a platter. Strain cooking liquid into a clean pot and discard the cooking vegetables. Bring strained cooking liquid to a boil, reduce heat and whisk in cookie crumbs a little at a time, until sauce is thickened. Slice meat and serve, covered with sauce, with buttered spaetzle.