German Beef "Pot Roast" with Raisins | |
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(Sauerbraten auf Rheinischer Art) This recipe is adapted from Chef Ludger Szmania at SZMANIA's Serves 4 Ingredients:3 cups red wine vinegar2 cups water 1 tablespoon salt Pinch allspice Pinch cinnamon Pinch cloves, ground or whole 1 bay leaf 4 pounds tri-tip beef roast, about 2 medium pieces of meat 1/2 white onion, cut into 1-inch cubes 1 carrot, cut into 1-inch cubes 1 stalk celery, cut into 1-inch cubes 2 tablespoons vegetable oil 2 tablespoons tomato paste 2 tablespoons all-purpose flour 3 cups red wine Salt and pepper to taste 1/2 cup raisins Preparation:First, make marinade: Combine vinegar, water, salt, allspice, cinnamon, cloves and bay leaf in a large metal roasting pan. Add beef, onion, carrot and celery. If the liquid doesn’t cover all the meat, add more vinegar. Cover tightly with plastic and marinate, refrigerated, for 4 to 5 days.Remove meat from marinade. Strain marinade and return it to the pan, reserving vegetables. Place pan over two burners and bring to a boil; skim off any oil that floats to the top. Heat oil in a large pot or Dutch oven. Brown meat on all sides over high heat. Remove and set aside. Brown vegetables over medium-high heat. Add tomato paste and lower heat to medium; stir and cook until very dark and caramelized, but don’t let it smoke. Add a cup of water and loosen the caramelized tomato paste from the bottom of the pan. Cook the liquid on medium, stirring, until it reduces to a sauce. Repeat 3 to 4 more times. (It’s a long process, but it’s worth it!) Dust pan with flour and stir. Replace meat in pan. Add red wine and water to cover. Bring to a simmer; turn heat to medium-low and let simmer gently for 45 minutes to 1 hour, until meat shreds. Remove meat, place on a platter, cover with foil and place in a warm oven. To finish sauce, push through a fine strainer, and reduce until desired thickness is achieved. Season with salt and pepper. Stir in raisins. |
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