Traditional Sauerbraten
This traditional Sauerbraten recipe, complete with a sweet-savory gravy, has a melt-in-your-mouth texture and irresistible flavor.
Ingredients
- beef rump roast (3 pounds)
- onions (2 large)
- red wine vinegar (1 cup)
- water (1 cup)
- salt (1 tablespoon)
- ground black pepper (1 tablespoon)
- white sugar (1 tablespoon)
- whole cloves (10 )
- bay leaves (2 )
- all-purpose flour (2 tablespoons)
- vegetable oil (2 tablespoons)
- gingersnap cookies (10 )
Instructions
- Place beef rump roast, onions, vinegar, water, salt, 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.
- Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
- Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.
- Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.
- Remove beef to a platter and slice.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 456
- fat: 22 g
- sats: 7 g
- carbs: 21 g
- fibre: 2 g
- protein: 41 g
- salt: 1.68 g