German Sauerbraten With Spiced Applesauce Clay Cooker

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 for the spiced applesauce: soak top and bottom of a 2-quart unglazed clay cooker in water about 15 minutes; drain.
• 2 combine all ingredients in cooker.
• 3 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.
• 4 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.
• 5 soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 minutes; drain.
• 6 place roast, fat side up, in cooker. stir tomato paste and salt into marinade. pour marinade over roast.
• 7 place covered cooker in cold oven. set oven at 425°f bake until meat is very tender, about 3 hours.
• 8 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.
• 9 carve roast; spoon sauce over slices. makes 6 to 8 servings.
• 10 clay cookery.