Jodie's German Sauerbraten

JoSele Swopes

By
@JODIE57

Our family has a German background, so while we were stationed in Germany I tried many different recipes. I had tried Sauerbraten and became very fond of it. So I came up with this recipe. It has become a family favorite. I hope you will enjoy it also.......


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Comments:

Serves:

8

Prep:

1 Hr 30 Min

Cook:

3 Hr

Ingredients

1 c
port wine
1/2 c
apple cider vinegar
1/2 c
red wine, dry burgundy
2 medium
onions, yellow, medium sliced
1 large
carrot, sliced
1 medium
celery stalk sliced
4 sprig(s)
parsley
1 medium
bay leaf
2 clove
allspice, whole
4 clove
cloves, whole
1 Tbsp
sea salt
1 Tbsp
pepper
4 lb
beef rump roast
1/3 c
canola oil
8 Tbsp
flour
1 Tbsp
sugar
1/2 c
ginger snaps (crushed)

Directions Step-By-Step

1
In a large plastic tub with a lid: Wipe meat with a damp cloth. Place the roast in bowl and prepare marinade to be poured into the same bowl.
2
Prepare the first 10 ingredients mix together and pour over the meat. put lid on good and tight so no air can get to it. Place in a cool place and marinade for three days, turning the meat 2 to 3 times a day.
3
On the third day, (day of the meal) remove the meat from the marinade and wipe it dry. Heat marinade in small pan. Heat dutch oven slowly, add cooking oil. Dredge the roast in the 2 Tbsp flour, salt and pepper mixture. Brown well, add in marinade, cover and simmer for 2 1/2 to 3 hours.
4
Strain Marinade and skim the fat, measure 3 1/2 Cups of the marinade into a pan and heat. In a small jar measure 1/2 cup water, the rest of the flour and sugar, place lid and shake till there are no lumps, slowly pour into marinade stirring all the while, bring to a boil, add crushed ginger snaps to the marinade, bring back to a boil stirring constantly.
5
Strain marinade through cheese cloth so that it is smooth. Pour over meat and simmer 20 minutes covered. Remove from heat slice roast, serve with potato dumpling use the gravy you made from the marinade over the meat and dumplings. Fantastic..

About this Recipe

Course/Dish: Beef
Collection: Tastes of the World