Shelly's Recipe

SAUERBRATEN

Category: Roasts/Tenderloin - Beef

Whole bottom round (12-14 pounds), flat, trimmed of excess fat, edges trimmed off bottom round to make uniform, rectangle piece.
6 cups white vinegar
6 cups red vinegar
1 cup red wine
12 cups water
2 Tablespoons black peppercorn
1 Tablespoon cloves
1 Tablespoon juniper berries
1 Tablespoon garlic (optional)
1 Tablespoon ginger (optional)
8 bay leaves
1/4 cup sugar
1/4 cup salt
1 cup carrot pieces
1 cup onions, chopped large
1/2 cup celery, chopped

Put all marinade ingredients into dish large enough to submerge bottom round into. Marinate five days to seven days in refrigerator. Put meat into roasting pan, pour marinade juices over meat. Cover with foil and cook three hours, 400 degrees in oven. With 30 minute cooking time remaining, remove foil cover and allow the top of the roast to brown. Make gravy from stock, add water to dilute. Thicken with Roux, season with salt and pepper to taste.

Sauerbraten Gravy
Take stock from roasting pan, strain through colander, and put into a pot. Add water (in 2 to 1 ratio = for every 4 cups stock, add 2 cups water) to taste because it is cooked down and flavorful. Bring to a boil, and thicken with roux. Roux can just be a cornstarch / flour mix, or a butter roux. Thicken to desired consistency