Chef Matiu – Sauerbraten

A steaming, hearty winter meal is akin to a comforting embrace, and the recipe I’m about to share is a true treasure in my household, nestled deep within my heart. My wife, Rachel, hails from Switzerland. During her formative years, her grandmother and uncle lovingly prepared dishes in the timeless and authentic Swiss-German fashion. As a culinary enthusiast, I want to pass down these cherished, age-old traditions to our daughters, allowing them to connect with their Swiss heritage. Delectable offerings like Rösti, Sauerbraten, Geschnetzeltes, and tangy sauerkraut give rise to winter feasts brimming with a symphony of flavours. This particular recipe is an ideal choice for gathering family and friends on a frosty winter evening. What’s more, it can be prepped in advance, ensuring a stress-free and delightful meal when the day arrives. Enjoy!

Ingredients

2 large yellow onions, chopped
2 large carrots, diced
1 leek, chopped, washed & drained
3 cloves garlic, minced
1-inch piece of ginger, sliced
1 tsp juniper berries, crushed
1 tsp whole cloves 
2–3 bay leaves
1 tsp cracked pepper 
2–3 tsp salt
¼ cup honey
2 small sprigs rosemary
2 large sprigs thyme
2 Tbsp high-heat cooking oil (avocado/grapeseed)
½ bottle of red wine 
1 cup red wine vinegar
1½ cups water
2 Tbsp mustard
4 lb beef roast (eye of round, rump, or chuck roast) 
4 Tbsp all-purpose flour
¼ cup golden raisins
3 oz ginger snap cookies, crumbled

(OPTIONAL TO ELEVATE GRAVY)
Worcestershire sauce
Soft green peppercorns 
2 Tbsp butter 

Directions

Marinade: Add all veggies, garlic, and ginger in a large non-reactive pot. Put juniper berries, cloves, bay leaves, and peppercorns in a muslin cloth and add to the pot, then add salt, honey, rosemary, thyme, red wine, vinegar, and water. Bring to a boil, reduce heat, simmer for 10 minutes, then let the mixture cool down completely.

Meat: Place the roast in the vegetable marinade and cover. Marinate in the fridge for 4–7 days and submerge or turn daily. Once ready, remove roast, pat dry, season with salt and pepper, and rub with wet mustard. Strain the liquid and reserve. Reserve the veggies.

Cooking: Heat 1–2 tablespoons of oil over high heat. Brown the roast on all sides, then remove and rest. Add strained vegetables to remaining oil in the pot, cook for 5–7 minutes. If the meat causes browning on the pan, add liquid to deglaze.
Add flour and cook for a couple of minutes. Add remaining liquid from the marinade, boil, and stir to prevent lumps. Add raisins and ginger snaps. Return meat to the pot. Bring to a boil, reduce to low, cover, and simmer for 2–4 hours or until meat is very tender. Cooking time may vary depending on the type of roast and marination time.
When done, remove and transfer meat to a plate, tent to keep warm, and let rest for 5 minutes before slicing. (Note: The longer you let the roast marinate, the faster it will cook as the meat will be more tender. Check your roast periodically for doneness.)

Gravy: Strain the liquid and return to pot. Taste and if needed, add honey, salt, and pepper. Optional: Add Worcestershire sauce, peppercorns, and butter for full flavour. The sauce should be sweet and sour. Spoon the gravy over the sliced sauerbraten and serve immediately with warmed red cabbage.