I was lucky enough to have all the ingredients in the house already, all I had to do was plan so that the roast could marinate for 4 full days before cooking. I love this recipe.
FOR THE MARINADE
4 cups dry red wine (preferably German)
1 cup water
2 1/2 tblsp lemon juice
1 small yellow onion, peeled and finely chopped
10 whole peppercorns
2 medium whole bay leaves
4 whole cloves
1 (3-pound) boneless top round roast (I used an eye of round roast)
2 tblsps minced parsley
Bring all ingredients except the meat and parsley to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook for 5 minutes.
Place the meat into a large, heatproof, non-metallic bowl. Pour in the hot marinade and cool to room temperature. Add the parsley, turn the beef in the marinade, cover and marinate in the refrigerator for 4 days, turning the meat every 8 hours. (I turn the meat every 12 hours)
Here is marinated meat ready to be cooked.
FOR THE SAUERBRATEN
1 tsp salt
1/2 tsp pepper
3 tblsp flour
3 tblsp unsalted butter, divided
2 medium carrots, peeled and thinly sliced
2 large onions, peeled and coarsely chopped
1 tblsp tomato paste
1 tblsp sugar
2 tblsp sweet sherry
1/2 cup medium-dry red wine (preferably German)
1 cup seedless raisins
1-2 tblsp orange marmalade (if needed to sweeten gravy)
On the 5th day, remove the meat and pat dry. Strain the marinade reserving the solids and the liquid. Rub the beef with the salt and pepper, then dredge with the flour.
Melt 2 tblsp of the butter in a medium-size heavy dutch oven over moderate heat, add the meat, and brown well on all sides, this will take 8-10 minutes. (I found that this takes more like 4 tblsp butter). Transfer the beef to a plate, then pour off and discard all the drippings in the pot. Add the remaining 1 tblsp of butter to the pot and melt over moderate heat. Add the carrots, onions and reserved marinade solids. Saute, stirring often for 5 minutes. Return the beef to the pot, add 2 cups of the reserved marinade and the tomato paste, bring to a boil over high heat. Adjust the heat so the marinade gently bubbles, cover the pot with foil and then the lid. Simmer for 3 1/2-4 hours, turning occasionally, replacing the foil and lid each time you turn the meat.
Once the meat is tender, remove it to a large plate and cover loosely with foil to keep warm. Skim as much fat as possible from the liquid, then strain it, discarding the solids. Return the liquid to the pot and add the remaining marinade, along with the sugar, sherry, red wine and raisins. Bring to a boil, uncovered, over high heat for 5-7 minutes or until reduced by half and of good gravy consistency.
To serve, slice the meat across the grain, place on a platter and pour the gravy over it. Serve with potato dumplings, mashed potatoes or Egg Spaetzle. Serves 4-6.
The browned meat.
Sauteing the marinade solids with the carrots and onions.
Leftovers (because sometimes I am an idiot and forget to take pictures)
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