Meeting Great Grandparents & German Sauerbraten | Cosmopolitan Cornbread

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics flavor without alcohol.

beef roast

🥗Healthier: pork roast

💰Cheaper: chicken thighs

Chicken is more affordable and lower in fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar adds depth without extra cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and cost.

Make a marinade by combining 1/2 cup dry or semi-sweet red wine, 1/2 cup red wine vinegar, 2 cups water, 10 juniper berries, 10 black whole peppercorns, 2 bay leaves, and 1 teaspoon salt in a saucepan.

Bring the marinade to a boil, then reduce heat and simmer for about 2 minutes. Let it cool to room temperature.

Place 2 pounds of beef round roast into a gallon-sized Ziploc bag and pour the cooled marinade into the bag, removing as much air as possible before sealing.

Refrigerate the bag for 2-3 days, turning it over a couple of times each day to ensure even marination.

After marinating, remove the roast from the marinade and pat it dry with paper towels. Save the marinade liquid.

Heat 2 tablespoons of oil in a large pot until hot, then sear the roast on all sides until golden brown.

Pour the marinade through a sieve to remove solids and add the liquid back into the pot along with a sliced red onion.

Bring the mixture to a boil, then reduce heat, cover, and cook for about 1 hour.

After 1 hour, add in peeled and cut carrots (and celery if using), and cook for an additional 1.5 to 2 hours until the meat is tender.

Remove the roast from the pot and slice it thinly using an electric carving knife.

Add 10 ginger snap cookies to the cooking liquid and stir until dissolved to thicken the sauce.

Return the sliced meat to the sauce to soak before serving.

Cooking Techniques

Equipment Needed

Spice Level: