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Sauerbraten V
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Red wine and vinegar marinated rump roast, infused with cloves, sugar, and garlic, browned and slow-simmered until tender. Marinade transformed into creamy tangy sauce with sour cream.
Ingredients:
  • 4 pounds rump roast
  • salt and pepper to taste
  • 1 cup red wine
  • 1 cup red wine vinegar
  • 2 cups water
  • 2 cloves garlic, minced
  • 0.75 cup sliced onion
  • 2 bay leaves
  • 10 black peppercorns
  • 3 whole cloves
  • 1 cup all-purpose flour
  • 2 tablespoons bacon grease
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1.5 cups sour cream
Instructions:
  • Season the roast generously with salt and pepper before placing it in a large non-metal bowl. In a medium saucepan, mix together wine, vinegar, and 2 cups water, and bring the mixture to a boil. Add in garlic, onion, bay leaves, peppercorns, sugar, and cloves. Pour this flavorful marinade over the beef, cover, and refrigerate for 12 hours or overnight.
  • After marinating, gently dry the meat and coat it in 1 cup of flour as needed. Sear the meat in bacon grease in a Dutch oven until all sides are nicely browned. Add half of the marinade, then simmer covered on low heat until tender, about 3 hours.
  • Transfer meat to a serving platter. Raise the heat to medium-high. Combine 2 tablespoons of flour with 2 tablespoons of water, then stir into the pan until the gravy thickens. Add sour cream and mix well. Pour the sauce over the sliced meat.

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