Sauerbraten

Ingredients · for 6 (scales to your household)

• 2 large yellow onions, chopped $1.21
• 2 large carrots, diced $0.35
• 1 leek, chopped and washed $2.50
• 3 clove garlic cloves, minced $0.09
• 1 tsp dried thyme $0.07
• 1 tsp dried rosemary $0.07
• 2 bay leaves $0.02
• 1 tsp juniper berries, cracked $0.07
• 1/4 tsp whole cloves $0.08
• 1/2 tsp black peppercorns, cracked $0.07
• 2 1/2 tsp salt $0.13
• 1 tsp sugar $0.01
• 2 1/2 cup dry red wine $13.29
• 1 cup red wine vinegar $1.40
• 1 1/2 cup water $0.00
• 4 lb beef roast (bottom round, rump, or chuck) $39.92
• 4 slice bacon, finely diced $0.83
• 4 tbsp all-purpose flour $0.07
• 1/4 cup raisins $0.38
• 1 tbsp honey $0.29

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Make the marinade: combine the onions, carrots, leek, garlic, thyme, rosemary, bay leaves, juniper berries, cloves, peppercorns, salt and sugar in a heavy non-reactive pot. Add the red wine, red wine vinegar and water. Bring to a boil, then reduce heat and simmer 10 minutes. Turn off the heat and let cool completely.
2. Nestle the beef roast into the cooled marinade, cover, and refrigerate at least 4 days (preferably 7). Turn the roast once each day if it is not fully submerged.
3. Remove the roast and pat dry. Strain the marinade, reserving both the liquid and the vegetables.
4. Heat a little oil in the rinsed pot over high heat and brown the roast well on all sides; set aside. Cook the diced bacon in the pot until done. Add the reserved vegetables and cook 5-7 minutes, then stir in the flour and cook 1-2 minutes.
5. Pour in the reserved marinade liquid, return the roast, cover, and braise over low heat until fork-tender, about 2 hours, turning once.
6. Remove the roast to rest. Strain the gravy back into the pot (or puree the vegetables into it, discarding the whole cloves, juniper and bay leaves first). Stir in the raisins and honey. Simmer to thicken, seasoning with salt, pepper and a little more sugar to taste.
7. Slice the roast and serve with the gravy over spaetzle, boiled potatoes or dumplings.

Per serving