Ingredients Jump to Instructions ↓

  1. 3-5 pound top round

  2. 10 whole garlic cloves, peeled

  3. 1 quart red wine

  4. 2 cups julienned onions

  5. 1 small bundle of fresh thyme

  6. 4 bay leaves

  7. 1 tablespoon black peppercorns

  8. 1/4 cup sugar

  9. 2-4 cups veal stock

  10. 1 cup crushed ginger snap cookies

  11. 4 potato pan cakes

  12. 2 cups braised cabbage

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 F. Stud the roast with the whole garlic cloves. Season the entire roast with Essense, salt and pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours. Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the veal stock to the strain liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered for 2-3 hours. Turn the meat several times and add additional stock if needed. Remove the roast from the oven. Remove the roast from the liquid and place on a cutting board. Place the pan with the braising liquid over a burner. Bring the liquid up to a simmer. Whisk the crushed ginger snaps into the liquid. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Serve the Sauerbraten with the potato pancakes and braised cabbage. Spoon the ginger snap sauce over the meat. Garnish with chives and brunoise peppers.

  2. Yield s: 6-8 servings


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