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Ingredients
2 quarts apple cider vinegar
½ cup pickling spice
3 bay leaves
1 onion, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 4- to 5-pound eye round of beef
2 cups homemade beef stock or canned beef broth
2 cups dry red wine
1 tablespoon Worcestershire sauce
1 tablespoon flour
1 tablespoon butter
Kitchen Bouquet (optional)
About 1 ½ cups sugar
Nutritional analysis per serving (8 to 10 servings)
37 grams carbs; 24 milligrams cholesterol; 274 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 169 milligrams sodium; 9 grams protein; 33 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a deep bowl, combine apple cider vinegar, pickling spice, bay leaves, onions, carrots and celery. Mix well. Submerge beef in liquid, cover, and refrigerate 3 days.
- Step 2
Transfer beef and marinade to large pot; place over medium-low heat. Cover, and simmer until meat is tender, 1 to 1 ½ hours.
- Step 3
Remove meat, and set aside. Strain sauce, and return to a clean pan. Add beef stock, red wine and Worcestershire sauce. Place over medium heat, and bring to a lively simmer. Mix together the flour and butter until well blended, then add to sauce, stirring until sauce is thickened. Add a small amount of Kitchen Bouquet to color sauce as desired. Add sugar in small amounts until sauce is sweetened to taste. Reduce heat to low, and simmer uncovered for 45 minutes.
- Step 4
Return beef to sauce, and continue simmering until beef is just reheated. Cut meat into thin slices, and ladle sauce on top.
Private Notes
Comments
The most delicious way to thicken sauerbraten gravy is the Maryland way, with crushed ginger snaps. For 2-3 pounds of cubed beef and about 3 cups of marinade, whisk 7-8 crushed ginger snaps until smooth in a little of the hot marinade or hot water. Then introduce that mixture into the cooking pot (once the beef is tender) with all other ingredients and bring to a boil. Wonderful with mashed potatoes!
Odd recipe. Halved most ingredients because my roast was only 2.5 pounds, but still ended up with a gynormous amount of liquid to cook down (close to 6 cups). I let it boil until I had 2 cups left, and then mixed in flour/butter (full tablespoon each) after tempering it with some of the hot liquid. It looked beautiful, but did need some sugar (opted for brown sugar, maybe 1/4 cup) and more butter. Other recipes call for browning the meat first and I think some fat is necessary here.
Red wine vinegar...where is marinate for 3 days to a week?
Red wine vinegar...where is marinate for 3 days to a week?
The most delicious way to thicken sauerbraten gravy is the Maryland way, with crushed ginger snaps. For 2-3 pounds of cubed beef and about 3 cups of marinade, whisk 7-8 crushed ginger snaps until smooth in a little of the hot marinade or hot water. Then introduce that mixture into the cooking pot (once the beef is tender) with all other ingredients and bring to a boil. Wonderful with mashed potatoes!
Odd recipe. Halved most ingredients because my roast was only 2.5 pounds, but still ended up with a gynormous amount of liquid to cook down (close to 6 cups). I let it boil until I had 2 cups left, and then mixed in flour/butter (full tablespoon each) after tempering it with some of the hot liquid. It looked beautiful, but did need some sugar (opted for brown sugar, maybe 1/4 cup) and more butter. Other recipes call for browning the meat first and I think some fat is necessary here.