Sauerbraten

Thea Pappalardo

By
@Sassy01

This recipe was my Grandmother's. I have made a few small changes over the years. It is so good. We serve it with potato dumplings and red cabbage. I have also made this very sucessfully in my crockpot. I cook it on low for 8-10 hours.


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Method:

Stove Top

Ingredients

2-3 lb
rump roast or bottom round
1 c
red wine vinegar
1 c
water
1 medium
onion, sliced
5
whole cloves
10
peppercorns
2
bay leaves, dried
3 Tbsp
flour
2 Tbsp
vegetable oil
3 Tbsp
butter
1 Tbsp
brown sugar
10-12
gingersnaps, crushed

Directions Step-By-Step

1
Combine vinegar, water, onion, cloves, peppercorns and bay leaves. Place roast in a large bowl or crock. Pour vinegar mixture over the meat. Refrigerate for 3 days, turning the meat once or twice daily. After three days, remove meat and pat dry. Dredge in flour and brown on all sides, in a dutch oven or large pot, in oil and 1 tbsp. butter. Strain vinegar mixture; add 2 cups of mixture to meat. Cover and simmer for 3 hours. Melt remaining 2 tbsp. butter. Blend in 3 tbsp. flour and sugar. Heat until rich brown. Add this, along with remaining vinegar mixture to meat. Simmer 1 hour longer, until tender. Remove meat from pot. Stir in crushed gingersnaps into gravy and stir until thickened.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German