As seasons begin to change to fall there is a particular yearly event that many foodies begin to think about, that is Oktoberfest. Luckily as a cuisine the traditional dishes aren’t that difficult to recreate for the Autoimmune Protocol. There are a lot of steps to creating Sauerbraten, but it is a labor of love. All of the steps create layers of flavor and the end result is a delicious, tender roast beef that the whole family will love. And the gravy that it creates, to quote George Takei, Ohhh Myyyyy! Definitely take the time to make this for you and your family.

AIP German Sauerbraten
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Ingredients
  1. 1 (5-lb.) beef bottom round roast
  2. 1 cup balsamic vinegar
  3. 1 1⁄2 cups red wine vinegar
  4. 3 large onions, thinly sliced
  5. 1 large carrot, thinly sliced
  6. 1 bouquet garni (14 whole cloves, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with butcher’s twine)
  7. 4 tbsp. olive oil
  8. 4 slices bacon, finely chopped
  9. 3 tbsp. arrowroot, diluted in 3 T. water
  10. 2 tbsp. coconut sugar
  11. 1⁄2 cup golden raisins
  12. 3” piece of ginger
  13. Juice of 1⁄2 lemon
  14. 2 tbsp. chopped parsley
  15. Sea salt, to taste
Instructions
  1. Season beef liberally with sea salt in large bowl.
  2. Bring both vinegars, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a large saucepan; pour over beef.
  3. Cover and refrigerate, turning once or twice a day, for 3 days.
  4. Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve the marinade and the bouquet garni.)
  5. Heat the olive oil and bacon in an 8-qt. Dutch oven over medium-high heat; cook until bacon renders its fat, about 10 minutes.
  6. Transfer bacon to a plate; set aside.
  7. Add beef; cook, turning, until browned all over, about 15 minutes.
  8. Transfer to a plate; set aside.
  9. Heat oven to 325°. Add remaining onions to pot; cook, stirring, until caramelized, about 15 minutes.
  10. Return beef to pot, pour over reserved marinade, lemon juice, ginger root and sachet and bring to boil. Cover with foil and put in oven.
  11. Braise until beef is very tender, about 3 hours.
  12. Transfer beef to a platter; pour cooking juices through a fine strainer into a bowl.
  13. Place a pot over medium-high heat.
  14. Add strained cooking juices, coconut sugar, and raisins.
  15. Simmer for a few minutes, add diluted arrowroot, bring back to simmer, then return beef to sauce, cover pot, and cook until slightly reduced, about 10 minutes.
  16. Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.
  17. Serve with potato dumplings and braised red cabbage.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

AIP German Sauerbraten with Red Cabbage and Potato Dumplings