Frank's Recipes! Sauerbraten with Gravy

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Sauerbraten with Gravy

SAUERBRATEN
1 4-5 lb. chuck, rump, or round beef roast
salt and pepper
1 clove garlic, minced
2 onions, sliced
1 parsnip, sliced
2 leeks, cleaned and chopped
3 carrots, sliced
2 bay leaves
12 peppercorns
12 juniper berries
1 quart bottle red wine vinegar
5 slices bacon

GRAVY
1/4 cup butter
1 tablespoon sugar
1/4 cup flour
1 cup sauerbraten marinade (after cooking meat in it)
1 cup red wine.

Rinse the roast in cool water and pat dry. Put the roast in a large container. Cover with the vegetables. Bring the vinegar to a boil and pour over. Marinate for 3-5 days in the refrigerator, turning twice daily. Remove the meat from marinade and dry with paper towels. Reserve the marinade. Cook the bacon in a Dutch oven until crisp. Remove, reserving drippings. Remove bay leaves and peppercorns from marinade. Dredge the meat in flour and brown the meat on both sides. Add the marinade and the vegetables, being sure the liquid does not cover the meat. Cover and simmer until the meat is tender -3-4 hours. Toward the end of the cooking period, add a heel of rye bread to pot.

Gravy
In a large saucepan, make a roux with the butter, sugar and flour. Stir constantly and let brown without burning roux. Slowly add the marinade, stirring constantly until the sauce has the thickness of heavy cream. Slice the meat on a platter and spoon some gravy over it. Serve with potato pancakes. (Some folks add 1 cup sour cream instead of the wine.)