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Sauerbraten

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Ingredients/Components

sugar - 1 Tbsp
salt - 1 Tbsp
water
ground ginger - 1/4 tsp
red wine vinegar
chopped onion - 1/2 c
celery, chopped - 1/4 c
whole black peppercorns - 6 item
medium onions, sliced - 2 item
bay leaves - 6 item
whole cloves - 12 item
carrot, chopped - 1 item
lemon, sliced - 1 item
broken gingersnaps - 1 c
boned, rolled beef rump roast - 4 lb

How to make sauerbraten:

In large bowl, combine 2 1/2 cups water with the next 9 ingredients. Add roast. Cover and refrigerate 36 to 72 hours, turning occasionally. Remove meat, wipe dry with paper towels. Strain marinade; reserve. In Dutch oven, brown meat on all sides in 2 tablespoons oil. Add chopped vegetables. Cover and cook slowly 2 hours or until meat is tender. Remove meat; keep warm. Reserve 2 cups of liquid; add gingersnaps and 2/3 cup water. Cook until thick and bubbly. Serve meat and sauce with hot buttered noodles. Serves 8 to 10. Well worth the effort!

Recipe categories: Meat, Beef, German.

Rating:

Average rating: 3, total votes: 5

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