New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Sandy Gluck
Okay, so the meat in sauerbraten, a sweet and tangy German beef dish, traditionally marinates in a mix of wine, vinegar, and spices for a few days, which gives it a gamey flavor. While I could have done that, it seemed counter intuitive to make a dish using a tool to hasten it's cooking time and then marinate it for a few days. So, I decided to skip the marinating, but cut the meat into large chunks instead of leaving it in one piece. This made for greater surface area and the flavorings penetrated the meat. In case you've seen other sauerbraten recipes calling for top or bottom round, I urge you not to use it. Those lean cuts of meat do break down, but the meat becomes stringy and chalky. Use a fatty cut and you won't be disappointed.
- 1 tablespoon vegetable oil
- 4 pound chuck roast, trimmed and cut into 3-inch chunks
- 3/4 teaspoon salt, divided
- 3/4 cup red wine vinegar
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cloves
- 2 carrots, peeled and thinly sliced
- 1 large onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1/2 cup gingersnaps, crushed
- 3 tablespoons raisins
- In an 8-quart pressure cooker, heat oil over medium. Sprinkle meat with 1/2 teaspoon salt and cook, in batches if necessary until meat is brown, about 3 minutes per side. Remove.
- Off the heat, stir together wine, water, vinegar, sugar, cloves, allspice, and 1/2 teaspoon salt. Add carrots, onion, garlic, gingersnaps, and raisins; stir to combine. Add meat.
- Close lid of pressure cooker and place cooker over high heat. Once the pressure is up to high and the valve begins to rattle, reduce heat to medium-low (pressure will still be up, but not as high). Cook 45 minutes. Remove from heat. Allow pressure to come down on its own and once it has, remove lid. Transfer meat to a platter. Taste sauce for salt and season if necessary. Spoon off any fat from the top of the sauce and spoon over vegetables and meat.