Sauerbraten

Directions

1. 1
   Season the beef with salt and pepper.
2. 2
   Tie kitchen twine around the beef at 2-inch intervals and once from end to end.
3. 3
   Heat 2 tablespoons oil in a large (8-quart), heavy-bottomed pot over medium heat until hot but not smoking.
4. 4
   Brown the meat all over, including the ends, about 3 minutes per side; transfer to a plate.
5. 5
   Keep the pot on the stove, and reduce heat to medium-low.
6. 6
   Add the remaining 2 tablespoons oil and the garlic and onions to the pot.
7. 7
   Cook, stirring often, until the onions are softened, 5 to 7 minutes.
8. 8
   Add the bay leaves, tomato paste, ketchup, vinegar, and wine.
9. 9
   Raise the heat to medium-high; bring the mixture to a boil.
10. 10
    Return the beef to the pot; add 2 cups water.
11. 11
    Cover the pot with a tight-fitting lid.
12. 12
    Reduce heat to medium-low; simmer 2 hours.
13. 13
    Turn the beef; continue to simmer until tender, 1 1/2 to 2 hours more.
14. 14
    Let cool slightly.
15. 15
    Transfer the beef to a cutting board.
16. 16
    Remove the twine; let the beef stand 15 minutes.
17. 17
    Skim the fat from the sauce.
18. 18
    Bring the sauce to a simmer over medium heat; cook until the liquid is reduced by one-quarter, about 7 minutes.
19. 19
    Season with salt and pepper.
20. 20
    Remove from heat; whisk in the sour cream.
21. 21
    Cut the beef across the grain into 1/4-inch-thick slices.
22. 22
    Return the slices to the pot to immerse in sauce, then transfer to a large serving platter.
23. 23
    Ladle more sauce on top.