Lüchow’s Sauerbraten

Total Time: 100 hrs Preparation Time: 96 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 lbs round steaks
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 2 onions, sliced
• 1 carrot, sliced
• 1 stalk celery, chopped
• 4 cloves
• 4 peppercorns
• 1/2 pint red vinegar
• 2 bay leaves
• 2 tablespoons vegetable oil (or kidney fat)
• 6 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon sugar
• 5 gingersnaps, crushed
• potato dumplings (see luchow's kartoffel klasse)

Recipe

• 1 wipe steak with damp cloth, season with salt and pepper. place in earthen, glass, or enamelware bowl. combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. cover and put in refrigerator 4 days.
• 2 on fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
• 3 melt remaining 5 tablespoons butter in a pan. stir flour smoothly into it. add sugar, blend, and let brown to nice dark color. add to simmering meat mixture. cover and continue cooking until meat is tender, about 1 hour longer.
• 4 remove meat to a warmed serving platter. stir crushed gingersnaps into the pot juices and cook until thickened. pour this special sauerbraten gravy over meat. serves 6 or more.
• 5 serve with potato or bread dumplings. a fine full-bodied red is a fitting complement to this well-known dish. a favorite with our guests is pommard burgundy.