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  Water 2 1⁄2 Cup (40 tbs)
  Red wine vinegar 1 1⁄2 Cup (24 tbs)
  Onions 2 Medium, sliced
  Lemon 1⁄2 , sliced
  Whole cloves 12
  Bay leaves 6
  Whole black peppercorns 6
  Sugar 1 Tablespoon
  Salt 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Beef rump roast 4 Pound
  Lard 2 Tablespoon
  Gingersnap gravy 1 Cup (16 tbs) (Adjust Quantity As Per Taste)

In large bowl or crock mix water, vinegar, onions, lemon, cloves, bay leaves, peppercorns, sugar, salt, and ginger.
Add roast, turning to coat.
Cover and refrigerate meat about 36 hours; turn meat at least twice daily.
Remove meat from marinade; wipe dry.
Strain and reserve marinade.
In a Dutch oven brown meat in hot lard; add strained marinade.
Cover; simmer till meat is tender, about 2 hours.
Remove meat; reserve 1 1/2 cups pan juices.
Prepare Gingersnap Gravy.

Recipe Summary

Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4704 Calories from Fat 1922

% Daily Value*

Total Fat 214 g328.7%

Saturated Fat 15 g74.9%

Trans Fat 0 g

Cholesterol 43.1 mg14.4%

Sodium 6396.9 mg266.5%

Total Carbohydrates 82 g27.4%

Dietary Fiber 12.1 g48.3%

Sugars 38.8 g

Protein 572 g1144.4%

Vitamin A 11.2% Vitamin C 104.7%

Calcium 22.4% Iron 36.8%

*Based on a 2000 Calorie diet

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