Time
0 min
Serving
6 persons
Calories
456
For this sauerbraten, I found two slightly different handwritten versions of my Grandmother's recipe. Born in Nekkar am Rhein in 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.
Ingredients
- beef rump roast: 3 pound
- onions: 2 piece (chopped)
- red wine vinegar: 1 cup (to taste)
- water: 1 cup
- salt: 1 Tbsp
- ground black pepper: 1 Tbsp
- white sugar: 1 Tbsp
- whole cloves: 10 piece (to taste)
- bay leaves: 2 piece (to taste)
- all-purpose flour: 2 Tbsp
- salt and ground black pepper: (to taste)
- vegetable oil: 2 Tbsp
- gingersnap cookies, crumbled: 10 piece
Metric Conversion
Stages of cooking
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Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade. Dotdash Meredith Food Studios
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Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Dotdash Meredith Food Studios
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Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Dotdash Meredith Food Studios
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Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Dotdash Meredith Food Studios
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Remove beef to a platter and slice. Dotdash Meredith Food Studios
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Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef. Dotdash Meredith Food Studios
