Traditional sauerbraten
Instructions:
- You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)
- 1 bottom round of beef (4 to 5 pounds)
- Coarse salt and freshly ground pepper
- 4 tablespoons vegetable oil
- 4 garlic cloves, coarsely chopped
- 2 large onions, cut into thin slices
- 2 dried bay leaves
- 1/ 4 cup tomato paste
- 1/ 4 cup ketchup
- 1 cup red-wine vinegar
- 2 cups dry red wine, such as Burgundy
- 1/ 4 cup sour cream
- Season the beef with salt and pepper. Tie kitchen twine around the beef at 2-inch intervals and once from end to end. Heat 2 tablespoons oil in a large (8-quart), heavy-bottomed pot over medium heat until hot but not smoking. Brown the meat all over, including the ends, about 3 minutes per side; transfer to a plate. Keep the pot on the stove, and reduce heat to medium-low.
- Add the remaining 2 tablespoons oil and the garlic and onions to the pot. Cook, stirring often, until the onions are softened, 5 to 7 minutes. Add the bay leaves, tomato paste, ketchup, vinegar, and wine. Raise the heat to medium-high; bring the mixture to a boil.
- Return the beef to the pot; add 2 cups water. Cover the pot with a tight-fitting lid. Reduce heat to medium-low; simmer 2 hours. Turn the beef; continue to simmer until tender, 1 1/ 2 to 2 hours more. Let cool slightly.
- Transfer the beef to a cutting board. Remove the twine; let the beef stand 15 minutes. Skim the fat from the sauce. Bring the sauce to a simmer over medium heat; cook until the liquid is reduced by one-quarter, about 7 minutes. Season with salt and pepper. Remove from heat; whisk in the sour cream.
- Cut the beef across the grain into 1/ 4 -inch-thick slices. Return the slices to the pot to immerse in sauce, then transfer to a large serving platter. Ladle more sauce on top.