Rachael Ray: Rachael's Daytime Talkshow

Sauerbraten

Aired on: July 26, 2011

This is a perfect make-ahead meal for any busy family!

Ingredients

1 3 1/2- to 4-pound beef round roast, brought to room temperature
Vegetable oil, to coat
Salt and pepper or Montreal seasoning
For the Brine:
2 1/2 cups water
2 cups cider vinegar
1 cup cloudy cider
1 large carrot, peeled and thickly sliced on an angle
1 onion, peeled and quartered with root end left attached
2 to 3 ribs celery, thickly sliced on an angle
In a tea filter sack, coffee filter or cheesecloth, bundle together:
2 large bay leaves
4 whole cloves
1 tablespoon Juniper berries (you can find them in the spice aisle)
1 1/2 teaspoons, half a palmful, mustard seed
About 1 1/2 teaspoons coriander seed
About 1 1/2 teaspoons dill seed
3 tablespoons light brown sugar
2 tablespoons tomato paste
16 ginger snaps, ground

Yields: 6

Preparation

Heat a large Dutch oven over medium-high heat. Rub roast with vegetable oil and season liberally with salt and pepper or Montreal Seasoning. Brown in the hot pan on all sides, 10-12 minutes. Remove from heat.

Bring brine and flavor pouch to a boil in a saucepot or large Dutch oven – I secure mine with kitchen twine to side of pot. Turn heat off and let cool. Combine brine and meat in the pot or in another container and refrigerate 3 days, turning meat occasionally.

To cook, bring meat to room temperature. Sprinkle sugar into the pot and combine with sauce. Preheat oven to 325°F and roast about 3 1/3-4 hours. Meat may also be cooked in a slow cooker on high for 4 hours or low for 7 hours.

Remove roast to a carving board and cover with foil. Let rest 30 minutes. Strain or finely grind sauce in a food mill and return to pot. Whisk in tomato paste and ground ginger snaps – if snaps do not dissolve completely pass through food mill or sieve again. Adjust black pepper in sauce to taste.