This classic German dish — roasted beef with apples and raisins — is Franz’s mom’s favorite for special occasions and holidays. “I love to prepare it for Rosh Hashanah with apples, raisins and dried apricots that add a wonderful aroma and flavor to the meat,” he says.

Ingredients:

3 ½ lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results) or blade

1 onion, sliced into thin half rings

2 green apples, peeled and diced

1 cup raisins 

12 dried apricots

Canola oil for frying

For the marinade:

1 onion, sliced into thin half rings 

1 cup  red wine

1 cup red wine vinegar

2 cups water

2 bay leaves

6 cloves

4 peppercorns

2 tablespoons mustard seeds

6 tablespoons brown sugar

Salt and pepper to taste

 Directions:

In a saucepan, bring to boil all the marinade ingredients and cook 5 minutes. Cool completely. Transfer the meat to a suitable bowl and pour over the marinade. Cover and place covered in the refrigerator to marinade for three days. Occasionally turn the meat and using a ladle pour the marinade over it.

On the day of the preparation, remove the meat from the marinade and dry it well. Heat the oil in a large roasting pan that is suitable for the oven as well. Brown the meat well on all sides. Remove from the pot and set aside.

Add onions to the frying pan (add oil if needed) fry them until golden brown. Return the meat to the pot, pour over the marinade liquids (remove the peppercorns, bay leafs and clove nails from the marinade before). Transfer with a lid in the oven preheated to a temperature of 300 degrees (Fahrenheit) for two and a half hours, turning the meat over every half hour. After two hours, add the apples, raisins and apricots and put back in the oven for half an hour. Before serving, slice the roast into slices. If the sauce is not thick enough, you can mix in 2 tablespoons of flour diluted in half a glass of water. Bring to a boil while stirring constantly. Pour the sauce over the meat and serve immediately to the table. 

Serves 6-8 people.

Tom Franz’s Sauerbraten recipe