Rheinischer Sauerbraten mit Rosinen (Isabel's Roast)

Last week, two of our very dear friends from Heidelberg, Germany, were here for a visit. Isabel shared with us their favorite German meal.  Mine is marinating now :)  I'll let you know how it turns out.

Here is her recipe:

Rheinischer Sauerbraten mit Rosinen  (Rhineland-style Sauerbraten with Raisin Gravy)
Marinade:
4 cups dry red wine (preferably German :-))
1 cup water
2 1/2 tblsp freshly squeezed lemon juice
1 sm. yellow onion, peeled & finely chopped
10 peppercorns
2 bay leaves
4 whole cloves

Sauerbraten:
1 (3lb) boneless top round roast with a thin outer layer of fat
2 tblsp minced parsley
1 teasp salt
1/2 teasp freshly ground black pepper
3 tblsp all-purpose flour
3 tblsp unsalted butter or margarine
2 med. carrots, peeled & thinly sliced
2 lrg yellow onions, peeled & coarsely chopped
1 tblsp tomato paste
1 tblsp sugar
2 tblsp sweet sherry
1/2 cup medium-dry red wine (preferably German)
1 cup seedless raisins
1-2 tblsp red currant jelly or orange marmelade (if needed to mellow tartness of gravy)


Makes 4 to 6 servings.


For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-sized heavy saucepan over moderate heat and cook 5 minutes.


For the Sauerbraten: Place the beef in a large, heatproof, non-metallic bowl. Pour in the hot marinade and cool to room temperature. Add the parsley, turn the beef in the marinade, cover, and marinate in refrigerator for 4 days, turning the beef in marinate every 8 hours.


On the 5th day, remove the beef from marinate and pat dry. Strain marinade, reserving both liquid and solids. Rub the beef with half the salt and pepper, then dredge with the flour.


Melt 2 tablespoons of the butter in a medium-sized heavy kettle or dutch oven over moderate heat, add the beef, and brown well on all sides; this will take 8 to 10 minutes. Transfer the beef to a plate, pour off and discard all drippings, then add the remaining 1 tablespoon butter to the pot and melt over moderate heat. Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes. Return the beef to the pot, add 2 cups of the reserved marinade and the tomato paste and bring to a boil over high heat. Adjust heat so marinade bubbles gently, cover pot with foil then set lid in place and simmer the Sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender. Carefully replace the foil and lid each time you turn the meat.


As soon as the Sauerbraten is tender, remove it to a large warmed plate and cover loosely with foil to keep warm. Skim as much fat as possible from the sauce, then strain it, discarding the solids. Return sauce to pot, add remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency. Taste, and if the gravy is too sour, stir in 1 to 2 tablespoons of the jelly. Season gravy with salt and pepper.


To serve: Slice the Sauerbraten across the grain about 1/4" thick, arrange on a large heated platter and smother with gravy. Pass any extra gravy separately.