Sauerbraten

Name: Sauerbraten
Ingredients: 1 tablespoon whole peppercorns; 1 tablespoon whole allspice; 1 tablespoon salt; 1 beef rump roast or bottom round roast (4 to 5 pounds); 4 bacon strips, diced; 1 cup vinegar; 1 cup water; 12 whole peppercorns; 12 whole allspice; 1 large onion, sliced; 2 bay leaves; 1 jar (12 to 13 ounces) plum preserves or preserves of your choice; 2 gingersnaps, crushed; 1 cup beef broth or port wine; 1/2 cup all-purpose flour

15 ingredients

4 steps

Ingredients

1 tablespoon whole peppercorns
1 tablespoon whole allspice
1 tablespoon salt
1 beef rump roast or bottom round roast (4 to 5 pounds)
4 bacon strips, diced
1 cup vinegar
1 cup water
12 whole peppercorns
12 whole allspice
1 large onion, sliced
2 bay leaves
1 jar (12 to 13 ounces) plum preserves or preserves of your choice
2 gingersnaps, crushed
1 cup beef broth or port wine
1/2 cup all-purpose flour

Directions

1

Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon.
2

In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender.
3

Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour.
4

Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.