Alton Brown S Sauerbraten Recipe

Ingredients for Alton Brown S Sauerbraten

• 4 cups water
• 1 cup apple cider vinegar
• ½ cup red wine vinegar
• 1 large onion, chopped
• 1 large carrot, chopped
• Kosher Salt
• Fresh Ground Black Pepper
• 4 bay leaves
• 6 whole cloves
• Juniper Berries
• 1 tbsp mustard seeds
• Bottom Round Steaks
• 1 tbsp vegetable oil
• ¼ cup brown sugar
• 8 gingersnap cookies, crushed
• Seedless Raisin

How to Make Alton Brown S Sauerbraten

1. In a large saucepan, combine 4 cups water, 1 cup apple cider vinegar, ½ cup red wine vinegar, 1 large onion (chopped), 1 large carrot (chopped), 1 tbsp salt, 1 tsp black pepper, 4 bay leaves, 6 whole cloves, 1 tbsp juniper berries, and 1 tbsp mustard seeds.
2. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes.
3. Remove from heat and let cool completely.
4. Pat a 3-4 lb beef bottom round dry with paper towels. Rub with 1 tbsp vegetable oil and 1 tsp salt.
5. Heat a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
6. Once the marinade is cool enough to handle, place the seared beef in a large, non-reactive (stainless steel or glass) dish. Pour the marinade over the beef, ensuring it's fully submerged.
7. Cover and refrigerate for 3-5 days (5 days recommended for optimal flavor).
8. Preheat oven to 325°F (160°C).
9. Add ¼ cup brown sugar to the beef and marinade in the dish.
10. Cover the dish tightly with foil or a lid and place on the middle rack of the oven. Roast for approximately 4 hours, or until the beef is fork-tender.
11. Remove the beef from the dish and keep warm.
12. Strain the marinade through a fine-mesh sieve to remove solids.
13. Return the strained liquid to a saucepan over medium-high heat.
14. Whisk in 8 gingersnap cookies, crushed. Cook, stirring frequently, until the sauce has thickened.
15. Strain the sauce again through a fine-mesh sieve to remove any lumps.
16. Stir in ½ cup raisins (optional).
17. Slice the beef thinly and serve with the delicious gingersnap-infused gravy.