Sauerbraten
Sauerbraten is a German roast of marinated meat, traditionally beef. Since it’s generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy.
Ingredients
Original recipe (1X) yields 6 servings
- 3 pounds beef rump roast
- 2 large onions, chopped
- 1 cup red wine vinegar, or to taste
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon white sugar
- 10 whole cloves, or more to taste
- 2 bay leaves, or more to taste
- 2 tablespoons all-purpose flour
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 10 gingersnap cookies, crumbled
Directions
Step 1
Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
Step 2
Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef
Step 3
Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.
Step 4
Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.
Step 5
Remove beef to a platter and slice.
Step 6
Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.