Name: 35 Authentic German Recipes Recipes From Europe
Prep time: 30 min
Cook time: 3 h
Total time: PT3D3H30M
Yield: 6 servings
Cuisine: German
Ingredients: 3 pounds beef roast; 1 cup red wine vinegar; 1 cup water; 1 onion, sliced; 2 cloves; 2 bay leaves; 1 teaspoon peppercorns; 1 teaspoon salt; 1 tablespoon sugar; 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour; 1 cup beef broth

Instructions

In a large bowl, combine the red wine vinegar, water, sliced onion, cloves, bay leaves, peppercorns, salt, and sugar. Place the beef roast in the marinade, ensuring it is fully covered. Cover the bowl and refrigerate for at least 3 days, turning the meat occasionally to ensure even marination.
After the marinating period, remove the beef roast from the marinade and pat it dry with paper towels.
In a Dutch oven or large pot, heat the vegetable oil over medium-high heat. Brown the beef roast on all sides, then remove it from the pot and set it aside.
Preheat the oven to 350°F (175°C).
Sprinkle the flour into the pot and whisk it into the drippings to make a roux. Cook for about 1 minute.
Gradually stir in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low.
Return the beef roast to the pot, cover it, and place it in the preheated oven. Cook for about 3 hours, or until the meat is tender.
Remove the beef roast from the pot and let it rest for a few minutes before slicing.
Strain the cooking liquid to remove the solids and serve it alongside the sliced beef roast.

Ingredients

Instructions

Nutrition Facts

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