{"id":3568,"date":"2011-02-12T08:28:36","date_gmt":"2011-02-12T13:28:36","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=3568"},"modified":"2011-02-12T08:28:36","modified_gmt":"2011-02-12T13:28:36","slug":"sauerbraten-with-red-wine-recipe","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2011\/02\/12\/sauerbraten-with-red-wine-recipe\/","title":{"rendered":"Sauerbraten with Red Wine Recipe"},"content":{"rendered":"<p>This recipe for Sauerbraten was created by Traudl\u00a0Huber of \u00a0Huber Vineyards and Cellars, Lompoc California. Read the entire recipe before beginning as the beef must marinate in the refrigerator for 3 to 4 days.<\/p>\n<p>Cheers! Kathy<\/p>\n<p><strong>Sauerbraten<\/strong><\/p>\n<p>Sauerbraten is prepared in an entirely different way then regular beef.<\/p>\n<p><strong><em>Vinegar &amp; red wine marinade<\/em><\/strong><\/p>\n<p>1\u00bd cups red wine vinegar<br \/>\n1\u00bd cups red wine<br \/>\n1\u00bd cups water and a little salt<br \/>\n8 peppercorns<br \/>\n3 bay leaves<br \/>\n4 whole cloves<br \/>\n2 onions, chopped<br \/>\n2 carrots, sliced<br \/>\n\u00bd cup celery root, finely chopped<\/p>\n<p><strong>Directions for Marinade<\/strong><\/p>\n<p>1. Bring all ingredients to a boil, let simmer for 10 minutes then cool.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>2 lb beef (flat shoulder)<br \/>\nblack pepper<br \/>\n1 tbs vegetable oil<br \/>\n1 large onion, coarsely chopped<br \/>\n1 carrot, coarsely chopped<br \/>\n\u00bc celery root, coarsely chopped<br \/>\n3 tbs. flour<br \/>\n1 cup sour cream<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Pour the marinade over the beef, cover and place in      the fridge for 3 to 4 days.<\/li>\n<li>Preheat the oven to 450 degrees. Pour the vegetable      oil into a roasting pan and place in oven.<\/li>\n<li>Remove the meat from the marinade (save the      marinade!) and pat dry, then rub with freshly ground pepper.<\/li>\n<li>Place the meat in the heated roasting pan and allow      to brown.<\/li>\n<li>Reduce the heat to 420 degrees and add the      vegetables. Heat the marinade and use to baste the meat as needed;      roasting time is about 90 minutes.<\/li>\n<li>Remove and carve the meat and vegetables, then scrape      up the pan juices and thicken with flour. Add sour cream, season to taste      and serve separately.<\/li>\n<\/ol>\n<p>Serve with potato pancakes, noodles or mashed potatoes.<\/p>\n<p>Recipe created by Traudl Huber, <a href=\"http:\/\/www.hubercellars.com\/\">Huber Vineyards and Cellars<\/a>, Lompoc California<\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Sauerbraten with Red Wine Recipe\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=3568\"><\/script>","protected":false},"excerpt":{"rendered":"<p>This recipe for Sauerbraten was created by Traudl\u00a0Huber of \u00a0Huber Vineyards and Cellars, Lompoc California. Read the entire recipe before beginning as the beef must marinate in the refrigerator for 3 to 4 days. Cheers! Kathy Sauerbraten Sauerbraten is prepared in an entirely different way then regular beef. Vinegar &amp; red wine marinade 1\u00bd cups [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[1918,1917,1916,583,228,1915],"class_list":["post-3568","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-beef-recipe","tag-huber-cellars","tag-huber-vineyard","tag-recipe","tag-red-wine","tag-sauerbraten"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/3568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=3568"}],"version-history":[{"count":2,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/3568\/revisions"}],"predecessor-version":[{"id":3571,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/3568\/revisions\/3571"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=3568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=3568"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=3568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}