SAUERBRATEN LUDWIG
MARINADE INGREDIENTS:
3 medium sized onions, sliced
3 medium sized carrots, sliced
2 1/2 c. dry red wine
1 c. water
1 c. red wine vinegar
2 celery stalks, sliced
1 Tablespoon each: whole allspice, black peppercorns, mustard seeds, juniper berries, dill seed, fennel seeds, coriander seeds
2 bay leaves
1/2 t. ground cloves
1/2 t. ground ginger
1 t. red pepper flakes
5 lb. beef bottom round roast, tied
2 T. butter
2 T. cooking oil
ROASTING/SAUCE INGREDIENTS
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2 c. diced carrots
2 c. diced onions
1 c. diced celery
2 T. flour
1/2 c. water
8 Zwieback cookies, crumbled
1/4 t. ground ginger
Combine all the marinade ingredients (everything except the roast, butter and oil) and bring to a boil. Remove from heat and let cool.
Place the beef in a deep, non-reactive (glass or ceramic) bowl or casserole just large enough to hold it. Pour the marinade over the beef. The marinade should be at least halfway up the side of the roast. If necessary add more wine and vinegar in equal proportion. Cover tightly and refrigerate for three to four days, turning the meat in the marinade twice a day.
Remove meat from marinade, pat dry with paper towels, brushing off any of the spices adhering to the meet. Strain the marinade, discarding the vegetables and spices. Reserve the liquid.
In a heavy dutch oven heat the butter and oil. Brown the meat well on all sides. Transfer meat to a platter. Add the carrots, onions and celery and saute in the dutch oven, scraping up the browned bits sticking to the pot. After they start to soften (8-10 minutes) add the flour and cook another 3 minutes, stirring all the while. Pour in 2 cups of the reserved marinade liquid with 1/2 cup of water. Bring to a boil over high heat. Return the meat to the pot, nestle it down in the liquid and vegetables, cover and place in a preheated 350 degree oven.
Cook for 1 hour, then turn the roast over, and cook for another 1 – 1 1/2 hours.
Remove pot from oven, remove meat from pot and place on a platter, covered tightly with foil. Pour the cooking liquid in a bowl or large measuring cup, let the fat rise to the top, skim it off and discard. Work the liquid and the vegetables through a food mill back into the cooking pot. Add any remaining marinade to make about 4 cups of sauce. Bring to a hearty boil, stirring. Add the Zwieback crumbs and the ginger. Salt and pepper to taste.
Slice the roast into nice serving pieces, and lay them back into the hot sauce. Make sure the sauce goes under and over each piece. Serve immediately, or cover the pot and return to a medium oven (200 degrees) to hold until serving, up to 2 hours. Serve the meat slices with plenty of sauce.