Latke and Sauerbraten Poutine
The sauerbraten needs three days to marinate, so plan accordingly. It can be prepared in advance by cooling it to room temperature after braising and refrigerate up to 3 days.
  • For the Sauerbraten:
  • 1 - 4-6 Pound Beef Roast, Eye of Round or Sirloin is the best
  • Salt and Pepper
  • 1½ Cups of Apple Cider Vinegar
  • 2 Cups of Red Wine
  • 1 Quart of Beef Broth
  • 3 Large Onions, divided use
  • 3 Large Carrots, divided use
  • 1 Herb Bundle, see below
  • 6 Tablespoons of butter
  • 4 Tablespoons of AP Flour (I've used Gluten free Flour with great success)
  • 2 Teaspoons of Sea Salt
  • 2 Tablespoons + 1 Teaspoon of granulated sugar
  • 8 Gingersnaps
  • The Juice of 1 Lemon
  • 3 tablespoons of Chopped Parsley
  • 6 Slices of Bacon, fried crisp and crumbled
  • 4 oz of Crumbled Soft Goat Cheese like Chévre
  • Sea Salt and Coarsely ground Pepper to taste.
Herb Bundle
  • 4 bay Leaves
  • 6 Sprigs of Thyme
  • 5 Sprigs of Parsley
  • 1 tablespoon of Pickling Spices
  • 15 Whole Cloves
  • 12 Whole Black Peppercorns
Freshly made Latkes - CLICK HERE for the recipe & tips
  1. Season the roast with salt and pepper, set aside.
  2. Make the herb bundle: Coarsely chop the herbs and place all ingredients in a large tea ball or wrap in cheesecloth then secure well with kitchen string.
  3. Coarsely chop one onion and carrot.
  4. Select a pot or dutch oven large enough to hold the beef submerged as much as possible in the liquid. Place the pot on the stove and bring the vinegar, wine, beef stock, the herb bundle, the coarsely chopped onion and carrot to boil. Cool to room temperature then add the beef. Cover and refrigerate for 3 days, turning the beef a few times a day.
  5. After the marinade, remove the pot from the refrigerator. Pull the beef from the marinade and dry thoroughly. Strain the marinade and reserve the herb bundle. Discard the vegetables from the marinade.
  6. Thinly slice the remaining two onions and two carrots.
  7. Heat the oven to 325 degrees
  8. Melt 4 tablespoons of the butter in the pot and brown the beef all over. Remove to a platter.
  9. Add the onions to the pot. Cook on low heat, stirring constantly until they caramelize, about 20 minutes or so. Nestle the beef in the onions, pour any meat juices on the platter and the reserved marinade over the beef, add the carrots and herb bundle. Bring all of this to a boil on the stovetop.
  10. Cover and bake until the beef is tender about 2½ - 3 hours. *To make this ahead the pot can be cooled to room temperature and placed in the refrigerator for up to 3 days. heat the contents of the pot to continue.
  11. Remove the beef to a cutting board and cover with foil.
  12. Run the sauce through a food mill or strain, pushing on the solids through a strainer.
  13. Return the pot to the stovetop, heat the butter and whisk in the flour, sugar and salt, cook the roux stirring constantly until lightly browned, about 5 minutes or so. Add the Strained sauce a little at a time, whisking constantly.
  14. Crumble the gingersnaps by placing them in a bag and crush with a rolling pin or similar tool. Add the gingersnaps and lemon juice to the simmering, sauce and season with salt and pepper. Return the beef to the sauce then simmer until the sauce is slightly thickened and reduced.
  15. Make the latkes as directed.
  16. When ready to serve, place the beef to a cutting board and thinly slice.
  17. Place 2 - 3 latkes on a warmed plate, drape a few slices of the beef over the latkes, top with the sauce then sprinkle with the goat cheese, bacon and parsley.
  18. Enjoy!
Recipe by Monica's Table at