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Traditional Sauerbraten

Traditional Sauerbraten

Cost $20, save $15

Source: Recommended by CookPal

  • 240 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Main Ingredients

    • 🥩 3 pounds beef rump roast
    • 🧅 2 large onions, chopped

  • Marinade

    • 1 cup red wine vinegar, or to taste
    • 💧 1 cup water
    • 🧂 1 tablespoon salt
    • 1 tablespoon ground black pepper
    • 1 tablespoon white sugar
    • 10 whole cloves, or more to taste
    • 2 bay leaves, or more to taste

  • Gravy

    • 2 tablespoons all-purpose flour
    • 🧂 salt and ground black pepper to taste
    • 2 tablespoons vegetable oil
    • 10 gingersnap cookies, crumbled

STEPS

1

Place beef rump roast, onions, vinegar, water, salt, black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily.

2

Remove meat from marinade and pat dry with paper towels, reserving marinade.

3

Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.

4

Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.

5

Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.

6

Remove beef to a platter and slice.

7

Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes.

NUTRIENTS

Per 1 serving

🔥

456

Calories

  • 41
    Protein
  • 21
    Carbs
  • 22
    Fats

💡 Marinate the beef for a longer time to deepen the flavor.Use high-quality red wine vinegar for a better taste.Serve with potato dumplings or red cabbage for a classic German experience.Strain the solids from the gravy carefully to get a smooth sauce.