Issue Date: October, 2009
Serves: Makes 6 servings
Pairings:
Courtesy of:

Louisiana Cookin

Ingredients:

• 3 pounds beef roast
• 2 carrots, diced
• 2 onions, diced
• 2 garlic cloves
• 2 bay leaves
• 3 stalks celery
• 1 teaspoon peppercorns
• ½ cup red vinegar
• 1 cup red wine
• ½ cup sour cream
• Salt and sugar, to taste
• Oil, for searing
• 1 can tomato paste
• Wine or water, for deglazing

Sauerkraut Ingredients

• 3 apples, finely diced
• 2 onions, thinly sliced
• 1 can sauerkraut
• 2 cans of apple juice
• 2 bay leaves
• Salt and pepper, to taste

Spaetzle Ingredients

• 1 pound flour
• 4 eggs
• 1 pinch of salt
• 1 pinch of nutmeg
• Water

Instructions:

Combine carrots, onions, garlic, bay leaves, celery, peppercorns, vinegar, wine, sour cream, salt and sugar. Place meat in the mixture and marinate in refrigerator for 4 to 5 days

Remove meat from marinade. In a large roasting pan, on the stovetop, heat oil. Sear meat in hot oil on all sides until brown. Then take meat out of the roasting pan, place vegetables from the marinade in the roasting pan with tomato paste and brown lightly; deglaze 3 to 4 times until you have a rich brown color. Preheat oven to 375 degrees F. Next, add remainder of the marinade mixture and meat, cooking in oven for 1 ½ hours or until done. Remove meat from pan and slice; reduce sauce a little more until it is the right thickness and season. Serve over meat with spaetzle. 

Sauerkraut preparations:

Sauté apples and onions over medium heat. Next, add sauerkraut, apple juice and bay leaves. Cook for 2 hours. After tender, season with salt and pepper and serve. (After being cooked, sauerkraut is better the next day.) 

Spaetzle preparations:

Place flour in a bowl, adding eggs, salt, nutmeg and a splash of water. Mix well, let rest for 10 minutes. After mix has rested, beat with a wooden spoon until bubbles appear. Put dough in a pressing machine, or place on a board and roll very thin strands directly into boiling water. Boil for approximately 20 to 30 seconds. Remove from boiling water and sauté lightly in butter.