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Sauerbraten

Global.Potpourri's picture
Ingredients
  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)
Directions

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

Cuisine: 
German
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef

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