German-Style Sauerbraten with a Twist

local_grocery_store Ingredients

• 3 lbs beef roast, trimmed of fat
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 3 cups beef broth
• 1 cup red wine vinegar
• 1/4 cup brown sugar
• 2 bay leaves
• 10 peppercorns
• to taste salt

restaurant_menu Method

1. 1.In a large bowl, whisk together the beef broth, red wine vinegar, brown sugar, bay leaves, peppercorns, and salt.
2. 2.Add the beef roast to the marinade and refrigerate for at least 3 days, turning occasionally.
3. 3.When ready to cook, preheat the oven to 325°F.
4. 4.Remove the beef from the marinade and pat dry with paper towels.
5. 5.In a large Dutch oven, heat some oil over medium-high heat and brown the beef on all sides.
6. 6.Add the onion, carrots, and celery to the pot and cook for a few minutes until softened.
7. 7.Pour the marinade over the beef and vegetables, cover the pot, and transfer to the oven.
8. 8.Cook for 3-4 hours or until the beef is tender.
9. 9.Remove the beef from the pot and let rest for a few minutes before slicing.
10. 10.Strain the sauce through a fine-mesh sieve and serve alongside the beef.

lightbulb_outline Tips

• chevron_rightMake sure to plan ahead and marinate the beef for at least 3 days for maximum flavor.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stove.