Sauerbraten, a classic German recipe, is the ultimate make-ahead entree. First you brine it, then you braise it, then it marinates for a day before you serve it--sauerbraten literally means “pickled roast beef.” Serve this sauerbraten with the traditional German dumplings called spaetzle, or mashed potatoes or buttered noodles, and roasted green beans.
Make Ahead Tip: Prepare through Step 2 five days ahead; prepare Steps 3-7 two days ahead. Finish with Steps 8-9 about one hour before serving.
Be sure to use a nonreactive pan--stainless-steel, enamel-coated or glass--when cooking with acidic foods (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
2 1/2 vegetable, 1/2 other carbohydrate, 7 lean meat, 1/2 fat