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  Red wine vinegar 1 1⁄2 Cup (24 tbs)
  Sugar 1 Tablespoon
  Salt 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Whole cloves 12
  Bay leaves 6
  Whole black peppercorns 6
  Onions 2 Medium, sliced
  Lemon 1 , sliced
  Boneless beef round rump roast 4 Pound
  Cooking oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Broken gingersnaps 1 Cup (16 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Hot buttered noodles 1 Cup (16 tbs)

In crock or large bowl combine the 2 1/2 cups water, wine vinegar, sugar, salt, ginger, cloves, bay leaves, peppercorns, sliced onion and lemon; add meat.
Cover; refrigerate 36 to 72 hours, turning meat occasionally.
Remove meat; wipe dry with paper toweling.
Strain marinade; reserve.
In Dutch oven brown roast on all sides in hot oil.
Add reserved marinade, chopped onion, carrot, and celery.
Cover; simmer till meat is tender, about 2 hours.
Transfer meat to platter; keep hot.
Reserve 2 cups of the liquid in Dutch oven; stir in gingersnaps and the 2/3 cup water.
Cook and stir till thickened and bubbly.

Recipe Summary

Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 290 Calories from Fat 131

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 61 mg20.3%

Sodium 683.7 mg28.5%

Total Carbohydrates 11 g3.8%

Dietary Fiber 1.3 g5.1%

Sugars 3.8 g

Protein 25 g49.3%

Vitamin A 15% Vitamin C 10.4%

Calcium 2.2% Iron 10.2%

*Based on a 2000 Calorie diet

Sauerbraten Recipe