Beef Pot Roast (German Sauerbraten)

This German pot roast has a golden glow that shimmers over the deep brown gravy; from the addition of sugar to the einbrenne (roux). It gilds the gravy even as its sweetness balances the sour lemon note and the zing of pickling spices.

Bouquet Garni:
1 Tbsp. pickling spices
14 whole cloves
8 whole black peppercorns
3 bay leaves
3 sprigs thyme
2 sprigs parsley

Marinade:
1 (5 lb) beef eye of round
2 cups red wine
1½ cups red wine vinegar
1 large onion, thinly sliced
1 large carrot, thinly sliced

Assembly:
4 Tbsp. butter, divided
4 slices bacon, finely chopped
2 large onion, thinly sliced
3 Tbsp. all-purpose flour, unbleached
2 Tbsp. sugar
½ cup golden raisins
6 gingersnaps, crumbled
½ lemon, freshly juiced

Garnish:
2 Tbsp. fresh parsley, chopped
sea salt
black pepper, freshly ground

For the Bouquet Garni:
Gather the ingredients and wrap in cheesecloth, then tie together with kitchen twine.

For the Marinade:
Season beef liberally with salt in large bowl. Bring wine, vinegar, onion, carrot, bouquet garni and 4 cups water to a boil in a 4 qt saucepan; pour over beef. Cover and refrigerate, turning once or twice a day, for 5 days.

Remove beef from marinade; pour marinade through a fine strainer into a bowl and dry beef thoroughly. Reserve 5 cups of the marinade and the bouquet garni.

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3).

For the Pot Roast:
Heat 2 Tbsp. butter and bacon in an 8 qt Dutch oven over medium-high heat; cook until bacon renders its fat, about 10 minutes. Transfer bacon to a plate; set aside. Add beef; cook, turning, until browned all over, about 25 minutes. Transfer to a plate; set aside.

Add onions to pot; cook, stirring, until caramelized, about 18 minutes. Return beef to pot with reserved marinade and bouquet garni; boil. Cover; bake until beef is very tender, about 2½ hours. Transfer beef to a platter; pour sauce through a fine strainer into a bowl.

Return pot to medium-high heat; add remaining butter. Add flour and sugar; cook, whisking constantly, until lightly browned, about 5 minutes. Add sauce, raisins, gingersnaps and juice; return beef to sauce.

Bring to a simmer, cover pot and cook until slightly reduced, about 10 minutes. Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon, parsley, salt and pepper, as desired.

Makes 8-10 servings.