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Traditional Sauerbraten
Traditional Sauerbraten
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
3135 minutes
Classic sauerbraten: tangy, savory roast marinated for two days for ultimate flavor.
Ingredients:
  • 3 pounds beef rump roast
  • 2 large onions, chopped
  • 1 cup red wine vinegar, or to taste
  • 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
  • 2 tablespoons vegetable oil
  • 10 gingersnap cookies, crumbled
Instructions:
  • Combine beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Refrigerate covered for 2 to 3 days, turning meat daily. Remove meat from marinade, pat dry with paper towels, and set marinade aside.
  • Season a generous amount of salt and freshly ground black pepper into the flour in a large bowl. Proceed to evenly sprinkle the seasoned flour mixture over the beef.
  • In a large Dutch oven or pot over medium heat, sizzle the beef in vegetable oil until beautifully browned all around, approximately 10 minutes.
  • Cover the beef with the reserved marinade, reduce heat to medium-low, and simmer until beef is tender, about 3 1/2 to 4 hours.
  • Transfer the beef to a platter and thinly slice it.
  • Remove solids from the liquid and simmer over medium heat. Stir in gingersnap cookies and cook until gravy thickens, approximately 10 minutes. Pour over sliced beef before serving.

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