Sauerbraten – Classic Roast Beef with Apples and Raisins

Prep Time 30

Cook Time 2 30

Total Time 3

3 1/2 lb of beef shoulder or boneless chuck roast look for a piece that is well marbled with fat for best results or blade
1 onion sliced into thin half rings
2 green apples peeled and diced
1 cup raisins
1-2 cups dry fruit of your choice apples, apricots, figs, cranberries- all will go well
Canola oil for frying
1 onion sliced into thin half rings
1 cup red wine
1 cup red wine vinegar
2 cups water
2 bay leaves
6 cloves
4 units allspice
2 tablespoons mustard seeds
6 tablespoons brown sugar
Salt and pepper to taste

In a Saucepan, bring to boil all the marinade ingredients and cook 5 minutes. Cool completely. Transfer the meat to a suitable bowl and pour over the marinade.
Place covered in the refrigerator to marinade for three days. Occasionally turn the meat and using a ladle pour the marinade over it.
On the day of the preparation, remove the meat from the marinade and dry it well. Heat the oil in a large roasting pan that is suitable for the oven as well. Brown the meat well on all sides. Remove from the pot and set aside.
Add onions to the frying pan (add oil if needed) fry them until golden brown. Return the meat to the pot, pour over the marinade liquids (remove the allspice, bay leaves and cloves from the marinade before). Transfer with a lid in the oven preheated to a temperature of 300 degrees for two and a half hours, turning the meat over every ½ hour. After two hours, add the apples and raisins and put back in the oven for half an hour. Before serving, slice the roast into slices.
Heat the slices in the sauce. If the sauce is not thick enough, you can mix in 2-3 tablespoons of flour or cornstarch diluted in half a glass of water. Bring to a boil while stirring constantly. Pour the sauce over the meat and serve immediately to the table.
Photo credit Dan Peretz