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Sauerbraten

  • 30m Prep Time
  • 3h Cook Time
  • 3h Ready In

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  • Cuisine : German
  • Course : Dinner

8 servings This sweet-sour pot roast has been in Joy from the beginning. Irma was never “brave enough” to add gingersnaps to the gravy, but we think it gives the dish a nice flavor.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 cups distilled white or white wine vinegar
  • 2 cups water
  • 1 medium onion, sliced
  • ¼ cup sugar
  • (2 teaspoons caraway seeds)
  • 1 teaspoon black peppercorns
  • 6 whole cloves
  • (4 juniper berries)
  • 4 allspice berries
  • 2 bay leaves
  • One 4- to 5-pound boneless beef chuck, top round, or bottom round roast, trimmed of excess fat
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • Chicken or beef stock or broth
  • ¼ cup crushed gingersnaps or dried rye bread crumbs
  • (¾ cup sour cream)
  • 1
    • 2 pounds russet potatoes
    • 1⅓ cups all-purpose flour
    • 2 egg yolks, beaten
    • 1 teaspoon salt
    • 3 tablespoons butter, melted, or extra-virgin olive oil
    • (Up to 3 tablespoons all-purpose flour)
    • (Some beaten egg)
    • 1 cup instant mashed potato flakes
    • 1 cup boiling water
    • 1 cup all-purpose flour
    • 1 large egg
    • ¾ teaspoon salt
    Sub-recipe steps
    1. Preheat the oven to 400°F. Scrub well: 2 pounds russet potatoes
    2. Prick each potato in a dozen places with a fork. Bake directly on an oven rack until easily pierced with a fork, about 1 hour. While the potatoes are still hot, split them lengthwise and scoop out the pulp into a potato ricer or food mill fitted with the finest disk. Rice or mill the potato onto a baking sheet and spread it out to let as much steam escape as possible. Once all the steam has dissipated, sprinkle and drizzle evenly over the potatoes: 1⅓ cups all-purpose flour; 2 egg yolks, beaten; 1 teaspoon salt
    3. Mix these ingredients into the potato using a dough scraper or spatula until combined. Turn the dough out onto a floured work surface and briefly knead until smooth. Bring 4 inches of well-salted water to a simmer in a large pot. Have ready: 3 tablespoons butter, melted, or extra-virgin olive oil
    4. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough: (Up to 3 tablespoons all-purpose flour); (Some beaten egg)
    5. Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter over the gnocchi. Toss to coat. Repeat until all the gnocchi are done. Serve hot with: Additional melted butter or olive oil and grated Parmesan, a tomato sauce, or Pesto
    6. To make gnocchi ahead, spread uncooked gnocchi on a lightly floured baking sheet and freeze until hard, then transfer to a freezer bag or container; they will keep frozen for up to 1 month. Cook directly from the freezer, adding about 1 minute to the cooking time.
    7. QUICK
    8. About 60 gnocchi; 4 servings
    9. Instant potatoes turn gnocchi-making into a breezy, 15-minute affair rather than an hours-long commitment. While we cannot claim that they are equal to their from-scratch brethren in every way, they are tasty in their own right and a great way to get your bearings as you learn how to make gnocchi.
    10. Place in a medium bowl: 1 cup instant mashed potato flakes
    11. Pour over them: 1 cup boiling water
    12. Stir to combine, then stir in: 1 cup all-purpose flour; 1 large egg; ¾ teaspoon salt
    13. Knead briefly until the mixture is smooth, then shape and cook as described in version I, dusting the surface with flour as needed.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 cups distilled white or white wine vinegar
  • 2 cups water
  • 1 medium onion, sliced
  • ¼ cup sugar
  • (2 teaspoons caraway seeds)
  • 1 teaspoon black peppercorns
  • 6 whole cloves
  • (4 juniper berries)
  • 4 allspice berries
  • 2 bay leaves
  • One 4- to 5-pound boneless beef chuck, top round, or bottom round roast, trimmed of excess fat
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • Chicken or beef stock or broth
  • ¼ cup crushed gingersnaps or dried rye bread crumbs
  • (¾ cup sour cream)
  • 1 Potato Dumplings, Latkes, or cooked egg noodles

Let's Cook

  1. Step 1.

    Combine in a medium saucepan and heat, stirring, until the sugar is dissolved: 2 cups distilled white or white wine vinegar; 2 cups water; 1 medium onion, sliced; ¼ cup sugar; (2 teaspoons caraway seeds); 1 teaspoon black peppercorns; 6 whole cloves; (4 juniper berries); 4 allspice berries; 2 bay leaves

  2. Step 2.

    Let cool, then transfer to a large, heavy-duty zip-top bag or a large bowl. Add and turn to coat: One 4- to 5-pound boneless beef chuck, top round, or bottom round roast, trimmed of excess fat

  3. Step 3.

    Cover and refrigerate for 2 days, turning the roast once a day.

  4. Step 4.

    When ready to cook, drain the meat, reserving the marinade, and pat dry. Strain the marinade and reserve the liquid. Season the meat with: 2 teaspoons salt; 1 teaspoon black pepper

  5. Step 5.

    Heat in a large heavy pot or Dutch oven over medium heat: 2 tablespoons vegetable oil

  6. Step 6.

    Add the roast and brown on all sides, about 20 minutes. Remove the meat and pour off all but 2 tablespoons of fat from the pot. Add and cook, stirring, until the vegetables begin to soften, about 5 minutes: 1 onion, chopped; 1 carrot, chopped; 1 celery rib, chopped

  7. Step 7.

    Add the roast and half of the reserved marinade (discard the rest). Add enough: Chicken or beef stock or broth

  8. Step 8.

    to come halfway up the sides of the meat. Bring to a boil, then reduce the heat, cover, and simmer (or place in a preheated 300°F oven) until the meat is completely tender, 2 ½ to 3 hours. Transfer the meat to a platter and cover to keep warm. Skim the fat from the cooking liquid and reduce the liquid over high heat to about 2 ½ cups. Stir in: ¼ cup crushed gingersnaps or dried rye bread crumbs

  9. Step 9.

    Cook, stirring, until the sauce begins to thicken, about 5 minutes. If desired, whisk in off the heat: (¾ cup sour cream)

  10. Step 10.

    Slice the meat and serve with the gravy and: Potato Dumplings, Latkes, or cooked egg noodles

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