Recipe: Luchow's Sauerbraten (German, Luchow's Restaurant NYC)

LUCHOW'S SAUERBRATEN

"For decades Luchow's was THE place to go for German food in New York City. It was on 14th Street. It was especially festive at Christmas time... huge Christmas trees, German "Oompah bands", dark wood-paneled walls; unfortunately, it is no longer there. Closed more than 20 years ago! One of its best dishes was Sauerbraten. I found the recipe in some old newspaper clippings." - Mike Mazzarese

3 pounds round roast, trimmed
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 onions, sliced
1 carrot, chopped
1 rib celery, chopped
4 whole cloves
4 black peppercorns
2 bay leaves
2 cups red wine vinegar
5 cups water
2 tablespoons beef fat or lard
6 tablespoons butter (3/4 stick), divided use
1/4 cup plus 1 tablespoon all-purpose flour
1 tablespoon sugar
8 ginger snaps, crushed (for the gravy)

Wipe the roast with a damp cloth and then season with salt and pepper. Place in a large non-reactive bowl.

In a medium bowl, combine the onions, carrot, celery, cloves, peppercorns, bay leaves, vinegar, and 5 cups of water. Pour mixture over the meat, adding more water if the mixture doesn't cover it completely. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 days, turning daily.

On the fifth day, remove the bowl from the refrigerator. With slotted spoons, remove the meat from the bowl; pat dry; reserve the marinade.

In a nonreactoive heavy Dutch oven or pot over medium heat, melt the beef fat and 1 tablespoon of the butter. When melted, add the meat and brown on all sides.

Add the reserved marinade and bring the mixture to a boil. Reduce the heat to a simmer and cook, partially covered for 3 hours.

Melt the remaining 5 tablespoons of butter over low heat in a small saucepan. Add the flour and sugar and stir until dark brown, about 5 minutes. Scrape into the simmering meat mixture and stir well. Cover and continue cooking until the meat is tender, about 1 hour longer.

Remove the meat to a warmed serving platter. Stir the crushed gingersnaps into the sauce and cook until the mixture thickens, about 10 minutes.

TO SERVE:
Pour some of the gravy over the sauerbraten. Put extra gravy into a sauce boat. Serve.

Source: Peter Aschkenasy, vintage newspaper recipe clipping