Sauerbraten (Silesia)

##Sauerbraten (Silesia)


Marinade:

1 onion, sliced

1 carrot, sliced

8 peppercorns

1 bay leaf

6 TB vinegar*


500 – 600 g roast beef

Salt

Pepper

2 TB oil and 1 TB butter

20 g flour

##Prep

Combine the ingredients for the marinade with 1 liter of boiling water and cook for 10 min.  Cool and pour over the roast. Cover and refrigerate 2-4 days, turning meat several times.

Remove the roast from the marinade and salt and pepper on all sides. Dust all sides of the roast with flour.

Heat oil/butter in Dutch oven and brown meat on all sides, and then add enough marinade so that half of the roast is in the marinade. Cover and cook for 2 hours, turning the roast frequently. Add water as necessary so that half of the roast is in the marinade/sauce. Put the marinade/sauce through a sieve and thicken with flour or cornstarch.

Slice meat and pour some of the sauce over the meat, serve the rest of the sauce separately.


    I used cider vinegar.

    I also added 2 beef bouillon and some red wine to the sauce.

    Inexpensive wine recommendation: Pepper Wood Grove  Syrah