German Sauerbraten with Red Wine Gravy and Potatoes

1. 1

   Marinate the beef in red wine, vinegar, onion, carrots, bay leaves, peppercorns, and salt for 2-3 days in the refrigerator.

2. 2

   Remove the beef from the marinade and pat dry. Heat vegetable oil in a pot over medium-high heat.

3. 3

   Sear the beef on all sides until browned, about 5-7 minutes. Remove and set aside.

4. 4

   Add the marinade and beef broth to the pot, then return the beef. Bring to a simmer and cover.

5. 5

   Cook on low heat for 2 hours until the meat is tender. Check occasionally and add water if needed.

6. 6

   Boil potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.

7. 7

   Remove the beef and strain the sauce. Thicken with cornstarch mixed in water, then stir into the sauce.

8. 8

   Slice the beef and serve with the red wine gravy and potatoes on the side.

Per serving