American-Style Beef Sauerbraten with Gingersnap Gravy

Ingredients

• 1.8 kg beef bottom round (silverside)
• 2 pieces yellow storage onion
• 2 pieces seasonal carrot
• 2 pieces celery stalk
• 4 cloves purple garlic clove
• 500 ml apple cider vinegar, 5% acidity
• 500 ml mineral water
• 60 g brown cane sugar
• 6 pieces whole clove
• 8 pieces whole juniper berry
• 6 pieces whole allspice berry
• 1 tsp Kampot black peppercorn
• 3 leaves dried bay leaf
• 2 tsp fine sea salt
• 2 tbsp high-oleic sunflower oil
• 120 g dry ginger cookies, such as gingersnaps
• 50 g dried Zante currants

Method

1. In a large stainless steel pot, pour the mineral water, apple cider vinegar, and brown cane sugar. Add the cloves, juniper berries, allspice berries, black peppercorns, and dried bay leaves. Roughly chop the yellow onions, carrots, and celery stalks, crush the unpeeled garlic cloves with the palm of your hand, and add them to the pot. Bring to a simmer over medium heat until the sugar is completely dissolved, then remove from the heat and let cool completely to room temperature.
2. Place the beef bottom round (silverside) in a large, deep glass or earthenware container. Pour the completely cooled marinade with all the vegetables and spices over it so the meat is completely submerged. Seal tightly and refrigerate for three to five days, turning the beef morning and night to ensure an even penetration of the acidic juices to the center of the meat.
3. Remove the beef from the marinade and place it on a cutting board. Meticulously pat all sides of the meat dry with paper towels to remove any surface moisture, ensuring a beautiful caramelization when searing. Strain the marinade through a fine-mesh sieve set over a large bowl: reserve the marinade liquid and the drained vegetables, then discard the whole spices which have already released all their flavors.
4. Heat the high-oleic sunflower oil in a large enameled cast-iron Dutch oven over medium-high heat. Rub the beef on all sides with fine sea salt. When the oil shimmers without smoking, carefully place the meat in the Dutch oven and let it brown without moving it for several minutes, until a distinct deep brown crust forms. Rotate the cut to carefully caramelize every side, then transfer the meat to a platter.
5. Reduce the heat to medium and toss the drained vegetables into the remaining fat at the bottom of the Dutch oven. Saute them, stirring constantly with a wooden spatula, until they take on a golden color and release a sweet aroma. Pour in an initial splash of the strained marinade to vigorously deglaze the caramelized fond attached to the bottom, then pour in the rest of the marinade liquid.
6. Return the browned beef bottom round to the center of the Dutch oven, in the middle of the simmering aromatic broth. Put the lid on the Dutch oven, reduce the heat to the lowest setting to maintain a very gentle, steady simmer, and let braise slowly for about three hours, turning the meat halfway through. The meat is ready when the tip of a knife glides into it like butter.
7. Remove the braised beef from the Dutch oven, place it on a cutting board, cover it loosely with aluminum foil, and let the muscle fibers rest for a quarter of an hour. Then, carve the piece into even slices, making absolutely sure to cut perpendicularly against the grain of the meat to guarantee a very tender bite.
8. Strain the remaining cooking liquid in the Dutch oven through a fine-mesh sieve, pressing on the cooked vegetables to extract all the concentrated juices. Return this clear broth to the Dutch oven over medium heat and bring to a gentle simmer. Crush the gingersnaps into fine crumbs and whisk them gradually into the liquid, whisking vigorously to prevent lumps. Add the dried currants. Continue cooking over low heat for about ten minutes, stirring regularly: the cookie crumbs will dissolve completely, thickening the juice into a glossy, coating, and velvety gravy.
9. Arrange the hot beef slices in a fan shape on a deep serving platter or directly on plates. Generously spoon the hot, sweet-and-sour velvety gravy studded with plumped raisins over each slice of meat, and serve immediately.

Nutrition

Per serving

Energy

423.8 kcal

Protein

47.02 g

Carbohydrate

18.33 g

Fat

16.94 g

Fibre

1.9 g

Calcium

41.3 mg

Iron

0.71 mg

Magnesium

15.61 mg