Sauerbraten

16 ingredients
11 steps

Ingredients

  • 1 c. red wine vinegar
  • 1/2 c. cider vinegar
  • 1/2 c. red wine
  • 2 onions, sliced
  • 1 carrots, sliced
  • 1 celery stalk
  • 1 bay leaf
  • 1/4 tsp. allspice
  • 4 whole cloves
  • 2 tsp. salt
  • 1 tsp. pepper
  • 4 lb. rump roast
  • 1/2 c. cold water
  • 6 Tbsp. flour
  • 1 Tbsp. sugar
  • 1/4 c. crushed gingersnaps

Directions

  1. 1
    In a large bowl, combine the vinegars, wine, vegetables, spices and meat.
  2. 2
    Cover the bowl and refrigerate for 3 days.
  3. 3
    Turn the meat twice a day.
  4. 4
    To cook, remove meat, dry and brown in large pot.
  5. 5
    Add and heat marinade in same pot.
  6. 6
    Cover and cook 2 1/2 to 3 hours.
  7. 7
    Remove meat to a platter.
  8. 8
    Strain marinade and put 3 1/2 cups of it in pot.
  9. 9
    Thicken with a mixture of water, flour and sugar.
  10. 10
    Add gingersnaps and simmer 10 to 20 minutes.
  11. 11
    Cut meat and add to marinade to keep warm.

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