Authentic Sauerbraten
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Serves/Makes: 10
Ready in: > 5 hrs
- 4 pounds boneless beef rump roast
- 2 onions, thinly sliced
- 8 peppercorns
- 4 whole cloves
- 1 bay leaf
- 1 cup mild white vinegar
- 1 cup water
- 1/2 cup cider vinegar
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 2 cups boiling water
- 10 gingersnaps
- 1/2 cup sour cream
- 1 tablespoon unbleached flour
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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