You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)
Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Season the beef with salt and pepper. Tie kitchen twine around the beef at 2-inch intervals and once from end to end. Heat 2 tablespoons oil in a large (8-quart), heavy-bottomed pot over medium heat until hot but not smoking. Brown the meat all over, including the ends, about 3 minutes per side; transfer to a plate. Keep the pot on the stove, and reduce heat to medium-low.
Step 2
Add the remaining 2 tablespoons oil and the garlic and onions to the pot. Cook, stirring often, until the onions are softened, 5 to 7 minutes. Add the bay leaves, tomato paste, ketchup, vinegar, and wine. Raise the heat to medium-high; bring the mixture to a boil.
Step 3
Return the beef to the pot; add 2 cups water. Cover the pot with a tight-fitting lid. Reduce heat to medium-low; simmer 2 hours. Turn the beef; continue to simmer until tender, 1 1/2 to 2 hours more. Let cool slightly.
Step 4
Transfer the beef to a cutting board. Remove the twine; let the beef stand 15 minutes. Skim the fat from the sauce. Bring the sauce to a simmer over medium heat; cook until the liquid is reduced by one-quarter, about 7 minutes. Season with salt and pepper. Remove from heat; whisk in the sour cream.
Step 5
Cut the beef across the grain into 1/4-inch-thick slices. Return the slices to the pot to immerse in sauce, then transfer to a large serving platter. Ladle more sauce on top.
