traditional sauerbraten

Ingredients

• Servings: 6
• 3 pounds beef rump roast
• 2 large onions, chopped
• 1 cup red 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
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 10 gingersnap cookies, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• 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.
• season flour to taste with salt and black pepper in a large bowl. sprinkle flour mixture over beef.
• heat vegetable oil in a large dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. pour reserved marinade over beef, cover, and reduce heat to medium-low. simmer until beef is tender, 3 1/2 to 4 hours. remove beef to a platter and slice.
• 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.