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Prep Time: 60 Minutes Cook Time: 3 Minutes |
Ready In: 63 Minutes Servings: 6 |
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In 'Winter Gatherings' by Rick Rodgers Ingredients:
1 1/2 cups hearty red wine, such as shiraz |
1 cup red wine vinegar |
2 medium yellow onions, chopped |
2 medium carrots, chopped |
2 celery ribs, chopped |
4 slices fresh ginger, quarter-sized |
1 teaspoon allspice berry |
1/2 teaspoon whole cloves |
1/2 cup black peppercorns |
1/2 teaspoon yellow mustard seeds |
1 cinnamon stick, 3 inches |
3 bay leaves |
1 (3 lb) rump roast |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
3 slices bacon, coarsely chopped |
1 tablespoon vegetable oil, plus more as needed |
1 medium onion, chopped |
1 medium carrot, chopped |
1 celery rib, chopped |
2 cups beef stock |
1/2 cup crushed gingersnap cookie |
2 tablespoons balsamic vinegar |
salt |
fresh ground black pepper |
Directions:
1. At least 3 days before cooking, make the marinade.
2. Mix all ingredients with 1 cup water in a large, deep, nonreactive bowl.
3. Add the rump roast and cover.
4. Refrigerate, turning occasionally in the marinade, for at least 2 and up to 3 days.
5. Remove the meat from the marinade and pat it dry with the paper towels.
6. Season with the salt and pepper.
7. Strain the marinade and reserve 2 cups.
8. Position a rack in the center of the oven; preheat to 325°.
9. Cook the bacon and oil in a large Dutch oven over med-high heat until the bacon is crisp and browned.
10. Using a slotted spoon, transfer the bacon to paper towels to drain.
11. Pour the fat into a small heatproof bowl.
12. Return 2 tablespoons of the fat to the Dutch oven and heat over med-high heat.
13. Add the beef and cook, turning occasionally, until browned on all sides, about 8 minutes, adding more vegetable oil as needed; transfer to a plate.
14. Add the remaining bacon fat to the Dutch oven and reduce the heat to medium.
15. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
16. Add the reserved marinade and stock, and bring to a boil over high heat.
17. Add the beef and reserved bacon, and return to the boil.
18. Cover tightly and bake, turning the meat occasionally in the liquid, until fork-tender, about 3 1/2 hours.
19. Transfer the meat to a platter and tent with foil to keep warm.
20. Skim off the fat from the surface of the cooking liquid.
21. Place the pot over high heat and bring to a boil.
22. Cook until reduced to about 2 cups, about 10 minutes.
23. Whisk in the gingersnaps and cook until lightly thickened, about 3 minutes.
24. Stir in the balsamic vinegar and season with salt and pepper to taste.
25. Slice the sauerbraten across the grain.
26. Spoon the sauce on top and serve hot.
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