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Sauerbraten I
Sauerbraten I
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
7335 minutes
Tender rump roast marinated in tangy cider vinegar, seared, braised, and topped with a creamy sour cream sauce.
Ingredients:
  • 2 cups cider vinegar
  • 2 cups water
  • 0.33333334326744 cup brown sugar
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground allspice
  • 1 tablespoon salt
  • 0.5 teaspoon ground black pepper
  • 6 black peppercorns
  • 1 bay leaf
  • 2 onions, diced
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 4.5 pounds rump roast
  • 2 tablespoons vegetable oil
  • 1 cup sour cream
Instructions:
  • In a large saucepan over medium heat, mix together cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot, and celery. Heat gently, stirring occasionally, until small bubbles form around the edges, being careful not to let it boil.
  • Using a sharp knife, create deep holes in the roast and then place it in a non-metal bowl. Drizzle the vinegar mixture over the roast, ensuring it is well coated. Cover the bowl and let it marinate in the refrigerator for five days, remembering to turn the roast once each day for optimal flavor.
  • Take out the roast from the liquid and gently pat it dry with paper towels. Remove and discard the bay leaf and peppercorns from the liquid. Strain the liquid from the vegetables, keeping both the liquid and vegetables for further use.
  • Begin by heating oil in a Dutch oven over medium-high heat. Promptly sear all sides of the roast for 1 to 2 minutes per side. Lower the heat to low, then pour in the reserved vegetables and 1 cup of vinegar liquid. Cover and simmer for 1 1/2 hours, adding additional vinegar liquid if needed.
  • Take the roast out of the pan and allow it to cool slightly. Slice the roast and place the slices back into the pan with the liquid. Cover and simmer for an additional 30 minutes. Transfer the slices to a serving platter. Mix sour cream into the warm liquid, heating through without boiling. Pour the sauce over the meat and serve promptly.

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