GERMAN SAUERBRATEN WITH SPICED APPLESAUCE CLAY COOKER

German Sauerbraten With Spiced Applesauce Clay Cooker image

Provided by Olha7397

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 24

2 1/2 cups rhine wine
2 medium onions, thinly sliced
1 medium carrot, pared, thinly sliced
1 garlic clove, cut into slivers
1 bay leaf
1 1/2 tablespoons sugar
1 tablespoon pickling spices, mixed whole
1 teaspoon whole cloves
1 teaspoon ground ginger
1/2 teaspoon black peppercorns
1/2 cup red wine vinegar
1 (4 1/2-5 lb) boneless beef rump roast
1 tablespoon tomato paste
2 teaspoons salt
1/3 cup dark raisin
1 tablespoon cornstarch
2 tablespoons water
6 medium tart apples, cored, cut into chunks
1/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1 cinnamon stick (2 inch)
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Steps:

FOR THE SPICED APPLESAUCE: Soak top and bottom of a 2-quart unglazed clay cooker in water about 15 minutes; drain.
Combine all ingredients in cooker.
Place covered cooker in COLD oven. Set oven at 425°F Bake, stirring once or twice, until apples are very tender, about 45 minutes. Taste and add sugar, if needed. Serve warm or cold. Makes about 3 cups.
FOR THE SAUERBRATEN: Two to four days before cooking beef, heat wine, onions, carrot, garlic, bay leaf, sugar, pickling spices, cloves, ginger, peppercorns and thyme just until about to boil. Remove from heat; stir in vinegar. Pour marinade over roast in deep bowl. Refrigerate covered, turning meat and stirring marinade occasionally, 2 to 4 day's.
Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 minutes; drain.
Place roast, fat side up, in cooker. Stir tomato paste and salt into marinade. Pour marinade over roast.
Place covered cooker in COLD oven. Set oven at 425°F Bake until meat is very tender, about 3 hours.
Pour off cooking liquid. Cover cooker to keep meat warm. Strain cooking liquid; skim and discard fat. Pour liquid into large skillet; stir in raisins. Heat to boiling; remove from heat. Mix cornstarch and water; stir into skillet. Cook, stirring constantly, until thickened and clear.
Carve roast; spoon sauce over slices. Makes 6 to 8 servings.
Clay Cookery.