Sauerbraten-Style Braised Beef
Ali Clarke and Santos Loo
October 28, 2022
The holidays always means cooking for a crowd and braises are perfect for the season. They’re easy to put together and just get better as they sit — any leftovers go to great use. With the Anova Precision Oven, it's even easier to braise because you don’t have to sear the meat or vegetables on the stovetop; everything is done in the oven, which prevents mess and keeps you free to do all the other things you need to do.
This recipe is inspired by a classic German dish, sauerbraten. It contains tender beef served in a glossy, slightly sour sauce made from wine and mustard. Unlike traditional recipes, this version doesn’t require a long marinating time. Serve with mashed potatoes, cooked egg noodles, or polenta.
Notes: Gently reheat any leftovers in the Anova Precision Oven at 300°F (149°C), with sous vide mode turned off, top and rear heat, and 50% steam. This will ensure the meat will be heated through without drying out. The amount of time it takes to reheat will depend on the amount of meat you are adding, but can be anywhere from 10 to 20 minutes. Reheat the sauce gently on the stovetop.
This recipe uses Diamond Crystal kosher salt.
Serves
8
Prep Time
00:30
Cook Time
03:00
4 (1)
176
Ingredients
1 (5-pound)
boneless beef chuck roast
¼ cup plus 2 Tbsp
canola oil, divided
1 Tbsp plus 2 tsp
kosher salt, divided
2 tsp
freshly ground black pepper
2 large
carrots, peeled and cut into 1-inch pieces (about 8 ounces total)
2 medium
parsnips, peeled and cut into 1-inch pieces (about 8 ounces total)
3 stalks
celery, ends trimmed and cut into 1-inch pieces (about 8 ounces total)
1 medium
yellow onion, peeled and cut into 1-inch pieces (about 8 ounces)
1 head
garlic, cut in half horizontally
¼ cup
tomato paste
4
dried bay leaves
1 Tbsp
whole allspice
8
whole cloves
2
star anise
1 stick
cinnamon
10 sprigs
fresh thyme
3 sprigs
fresh rosemary
4 cups
water
2 cups
red wine, such as cabernet sauvignon, malbec, or pinot noir
4 Tbsp
unsalted butter
1 tsp
Dijon mustard
2 Tbsp
roughly chopped Italian parsley
Steps
1. Preheat the Oven
Rack
Place one oven rack in position 4 and one in position 1.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top
2. Prepare the Meat
Cut the beef into 6 even pieces, about 12 to 14 ounces per piece. Add the meat to a sheet pan and then drizzle 1/4 cup oil over the top. Season the meat with 1 tablespoon of the salt and the pepper and gently rub the oil and seasonings all over the meat to evenly coat.
3. Prepare the Vegetables
Combine the carrots, parsnips, celery, onion, and garlic on another sheet pan. Add the tomato paste and remaining oil and salt and use your hands to coat all the vegetables with the seasonings. Spread the vegetables into an even layer.
4. Brown the Meat and Cook the Vegetables
Rack
Place the sheet pan with the meat on the top oven rack and the vegetables on the bottom rack. Roast for 12 minutes, or until the top side of the meat is deeply caramelized.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top
00:12 Timer
5. Brown Meat on Second Side
Rack
Remove the meat from the oven and flip the meat over so the non-seared side is facing up. Place the meat back in the oven and roast for another 12 minutes, or until the second side of the meat is browned and caramelized. Remove the meat from the oven and set aside.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top
00:12 Timer
6. Brown Vegetables
Rack
Move the softened vegetables from the bottom rack up to the top rack. Roast 12 minutes further to deeply caramelize the vegetables. Remove vegetables from the oven and set aside.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top
00:12 Timer
7. Adjust the Oven for Braising
Rack
Remove the top oven rack, leaving just the rack in position 1.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear, Top
8. Assemble the Braise
Use a heatproof pot or Dutch oven that is at least 5 quarts but up to 7.5 quarts in size. Place the meat in the pot in one even layer as much as possible. Pour any meat juices left on the sheet pan over the meat, followed by the bay leaves, spices, herbs, and then the roasted vegetables. Pour in the water and wine.
9. Braise the Meat
Rack
Cut a piece of parchment paper so it is slightly larger than the size of the pot and place over top of all the ingredients, allowing the parchment to fold up the sides slightly; this will prevent the liquid from bubbling out but will still allow the sauce to reduce while the meat cooks.
Place in the preheated oven and bake for 2 hours, or until the meat is fork tender but still holds its shape and the sauce has reduced and thickened slightly. Remove from the oven and let cool slightly.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear, Top
02:00 Timer
10. Strain the Sauce
Remove the meat from the pot to a sheet pan. Remove and discard the cinnamon, herb stems, and any other visible spices that are easily removed. Use a fork or potato masher to mash the vegetables into the liquid.
Working in batches, strain the liquid through a fine mesh strainer into a smaller saucepan. Press the vegetables into the strainer with the back of a metal spoon to push out all the liquid. Discard the solids and repeat until all of the sauce is strained through the sieve.
Use the metal spoon to skim the top of the strained sauce, removing and discarding any excess fat.
11. Finish the Sauce
Bring the strained sauce to a simmer over high heat on the stovetop. Once simmering, reduce the heat to medium and continue to gently simmer and reduce the sauce for about 8 minutes, or until reduced by half.
Whisk in the butter and mustard. Simmer for an additional 2 minutes, or until the sauce thickens to the point that it coats the back of a spoon. Remove from the heat and season with salt and pepper to taste.
12. Serve
Add the meat to a serving dish and spoon the sauce over the top, garnishing with chopped parsley. You can serve the braise as-is or alongside mashed potatoes, cooked egg noodles, or polenta.
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