Sauerbraten
Sauerbraten is a traditional German pot roast, often considered one of the country’s national dishes. It is made from beef that is marinated in a mixture of vinegar, water, spices, and herbs for several days, which tenderizes the meat and imparts a tangy flavor.
- Prep Time: 5 days
- Cook Time: 3 1/2 hours
- Total Time: 0 hours
- Yield: 8 to 10 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: German
Ingredients
Units
Scale
1 (4 pound) boneless rump roast
4 cups water
2 cups red wine vinegar
2 tablespoons granulated sugar
1 medium size onion, finely chopped
3/4 cup celery, finely chopped
1/4 teaspoon salt
Pinch of pepper
1 teaspoon mixed pickling spices
24 crushed gingersnaps (1 1/2 cups crumbs)
Instructions
- Trim meat of all but a thin layer of fat. Place in a large glass bowl.
- Add water, vinegar, sugar, onion, celery, salt, pepper and pickling spices to bowl, stirring to mix.
- Cover with plastic wrap; refrigerate 4 or 5 days, turning meat each day.
- Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
- Heat shortening in Dutch oven. Brown meat on all sides (about 15 minutes).
- Remove fat from pan.
- Pour marinade over meat.
- Roast uncovered at 350 degrees F for 30 minutes.
- Cover; continue roasting for 2 1/2 to 3 hours longer, or until meat is tender.
- Remove meat to platter.
- Strain marinade; remove fat and return marinade to pan.
- Stir in gingersnap crumbs. Heat until thickened; strain again.
- Slice meat and serve with gravy.
Find it online: https://simplygreatrecipes.com/sauerbraten/
