Gluten-Free Sauerbraten

Every sauerbraten recipe I could find calls for ginger snaps which contain wheat and thus gluten. So, taking ideas from various recipes I created my own, sans ginger snaps. The trick to good sauerbraten is to balance the sour and sweet, leaning toward the sour, and to let it marinate for at least 2 days, preferably 3. Braise the meat slowly in the marinade. Spaetzle, small noodles, are the traditional accompaniment for sauerbraten but since they contain gluten I have opted for other German side dishes like braised red cabbage and potato pancakes.

Ingredients

  • 2 pound piece of eye round or other beef rump
  • 1 tsp. dry mustard
  • 1 Tbsp. dry ginger
  • ½ tsp. ground cloves
  • 1 tsp. coarsely ground black pepper
  • 1 Tbsp. juniper berries, crushed
  • ½ cup cider vinegar
  • ½ cup dry red wine
  • 1 cup brown beef stock
  • 1 Tbsp. Worchester sauce
  • 2 Tbsp. light brown sugar
  • 2 cloves garlic, peeled and crushed
  • 1 bay leaf

Method

Combine all of the marinade ingredients in a deep, non-aluminum container just large enough to hold the meat. Place the meat in the marinade and, if need be, make up the volume with water until the meat is just submerged. Marinate in the refrigerator for 2 or 3 days, turning daily.

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