Sauerbraten with Egg Noodles

ACTIVE TIME: 40 min. TOTAL TIME: 3 hrs. + overnight SERVES: 12

A hands-off soak in a red-wine marinade gives our take on the German classic deep flavor, while low and slow cooking guarantees it’s fork-tender

2 onions, 1 sliced, 1 chopped

1 cup red wine

1 cup red wine vinegar

3 Tbs. gin

1⁄2 tsp. caraway seeds

1 bay leaf

5 lb. boneless beef chuck roast 2 Tbs. oil

2 carrots, diced

2 ribs celery, diced

2 Tbs. all-purpose flour

1 (14.5 oz.) can beef broth

20 (2") gingersnaps, finely ground 12 oz. egg noodles, cooked Cooked carrots (optional) 1 In large pot, combine sliced onion, red wine, red wine vinegar, gin, caraway seeds and bay leaf; bring to a boil over high heat. Remove from heat and let cool completely, about 30 min. Place beef in resealable plastic foodstorage bag and pour in wine mixture. Seal bag and turn to coat. Chill marinade overnight.

2 Remove beef from marinade, reserving marinade. Pat dry with paper towels. In large pot, heat oil over medium-high heat. Add beef; brown on all sides, about 10 min. Remove from pot; reserve.

3 Add chopped onion, carrots, celery, 1⁄2 tsp. salt and 1⁄4 tsp. pepper to pot; cook over medium-low heat, stirring occasionally, until softened, 8–10 min. Stir in flour; cook until just starting to brown, about 3 min. Strain marinade into pot, discarding solids. Stir in broth, scraping up any browned bits from bottom of pot. Over high heat, bring to a boil; add beef. Reduce heat to medium-low; cover. Simmer, turning occasionally, until tender, about 11⁄2 hrs. Remove beef; stir in gingersnaps; cook until sauce thickens. Serve beef and noodles with sauce and, if desired, cooked carrots. Per serving: Cal. 660 Pro. 42g Carb. 32g Fiber 2g Sug. 5g Chol. 205mg Sod. 411mg Total fat: 39g Sat. 14g Trans. 0g