Recipe: Berta's Sauerbraten (using red wine, 1940's)

BERTA'S SAUERBRATEN

"My family's favorite meal. I only serve it to them just about twice a year. It has lots of calories. From With a Jug of Wine Cookbook by Morrison Wood (one of the best cookbooks I own. Every recipe turns out the first time - great for Company recipes. I have changed the recipe to my style of cooking."

1 (4 lb.) rump or round of beef
2 1/2 cups dry red wine
1 1/2 cups tarragon vinegar
1 tsp. salt
1 tsp. black peppercorns
1/2 tsp. dried thyme
1/2 tsp. ground mace
1/8 tsp. rubbed sage
1/4 tsp. ground allspice
1 tsp. dry mustard
3 bay leaves
12 whole cloves
2 large onions, sliced
1 carrot, sliced
6 sprigs celery tops, sliced
3 tbsp. bacon fat (or oil)
2 tbsp. flour
5 gingersnaps, ground in processor or blender*
1 cup sour cream
2 tbsp. Madeira

Put the roast (one piece) in a large enamel or stainless steel bowl (I place meat in a large plastic bag inside of the bowl). Add the next 14 ingredients (red wine through celery). Close the plastic bag removing as much of the air as possible and marinade in the refrigerator for 4-5 days.

WHEN READY TO COOK:
Drain meat (save marinate).

Melt bacon fat in a heavy large Dutch oven (or use oil). Brown meat on all sides.

Strain marinate and add to the pan (if it does not cover add more red wine) to the Dutch oven and simmer for about 3 hours (crock pot does not seem to work).

When the meat is done, remove to platter.

Make a roux of flour and water. Add to the cooking liquid and add the crushed ginger cookies. Add the sour cream.

I try to do this ahead of time. I have my husband slice the roast and put it back into the gravy. It is ready to serve. You can keep it warm in the oven while you are preparing the rest of the meal.

*I usually add more ginger cookies, because we like the ginger flavor.

From: Berta,Ca
Adapted from source: The Jug of Wine Cookbook by Morrison Wood, 1940-70's