My family's favorite dish for holidays: a variation on German Sauerbraten that my mom Constance Valentine could prepare and serve the same day, instead of pickling the meat for a week or more ahead of time. It was actually our favorite TWO dishes, as any leftovers would be cut up and blended in a baking dish with the leftover gravy, then topped with whipped potatoes and baked into a Shepherd's Pie.
Source: Family recipe
Rub garlic, salt and pepper into the roast on all sides and set aside for 20 minutes or more at room temp.
In a well-seasoned or enameled cast-iron dutch oven, heat the olive oil over medium high heat. Add the roast to the pot. Sear and brown on all sides to seal in juices, then remove and set aside.
Reduce heat to medium and add chopped onion and stir while scraping browned bits up from the pot. Cook onions until translucent, about 2 minutes.
Crush peppercorns, allspice and cloves, then add to the onion and cook an additional 2 minutes. Return the roast to the pot along with any juices, then pour the vinegar over the roast. Add 3-3 1.2 cups hot water to cover.
Stir in chopped parsley, whole bay leaves and one carrot, chopped. Then cover and reduce heat to simmer for 3 1/2 to 4 hours.
With approximately 1 1/4 hours of cooking time remaining, begin adding the vegetables to the pot, starting with whole, trimmed carrots. With about an hour to go, add potatoes. Then with 45 minutes left, add the peeled onions.
When roast is fully cooked and just begins to fall apart, remove to the center of a warmed serving plate and arrange the vegetables around it. Keep warm.
Remove bay leaves from the pot and continue to simmer the liquid that remains. Make a roux by melting the butter in a small saucepan over low heat and blending in the flour to form a thick paste. Cook until flour is no longer raw but begins to darken slightly. Remove roux from the heat and gently add half & half whisking continuously until completely smooth. Return the pan to the flame and continue to whisk until the mixture begins to thicken. Add small amounts of the pot liquid to the roux, then pour it back into the simmering pot and whisk until it turns cloudy and reduces slightly.
Serve the roast and vegetable with the gravy on the side. Sweet and sour German red cabbage is the perfect accompaniment.
For a variation, substitute potato dumplings for the potatoes in the recipe. This will have an added advantage of producing a thicker gravy.
Be careful not to select too lean a roast as it can toughen. The recipe is an especially good one to use for inferior cuts as the long simmering time, the vinegar and the spices will result in a very tender and flavorful dish,
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 67 (77%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 13.9mg||4 %|
|Sodium 339.2mg||12 %|
|Potassium 114mg||3 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 2.9g|
|Protein 0.8g||1 %|
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Calories per serving: 87
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