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Sauerbraten IV
Sauerbraten IV
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
4620 minutes
Rump roast marinated in red wine and vinegar with spices, browned in butter, simmered until tender with gingersnaps added for a zesty finish.
Ingredients:
  • 1.5 cups red wine vinegar
  • 0.5 cup dry red wine
  • 2 onions, sliced
  • 2 carrots, sliced
  • 1 bay leaf
  • 0.125 teaspoon whole allspice
  • 3 whole cloves
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt
  • 4 pounds rump roast
  • 1 tablespoon vegetable oil
  • 5 tablespoons all-purpose flour
  • 1 tablespoon white sugar
  • 0.66666668653488 cup crushed gingersnap cookies
Instructions:
  • In a spacious non-metal bowl, mix together red wine vinegar, red wine, onions, carrots, bay leaf, allspice, cloves, peppercorns, and salt. Add the roast to the marinade, cover, and refrigerate for 3 days, flipping it once a day.
  • Take the roast out of the marinade and pat it dry. In a large saucepan, warm up the marinade over medium-low heat. In a Dutch oven, melt 1/4 cup of butter with oil over medium heat. Sear the beef on all sides, dusting flour over it while turning. Pour the warmed marinade into the Dutch oven with the roast, cover, reduce heat to low, and simmer for 3 hours until the beef is tender.
  • Separate the marinade from the meat, remove any fat, and strain. In a large skillet over low heat, melt the remaining 1/4 cup butter with sugar until golden. Slowly pour in the strained marinade, stirring until smooth and thickened. Add the gingersnaps. Pour the sauce over the meat in the Dutch oven, simmer on low heat for 30 minutes. Serve.

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