Traditional Sauerbraten

Name: Traditional Sauerbraten
Ingredients: 3 pounds beef rump roast; 2 large onions, chopped; 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; 2 tablespoons all-purpose flour; salt and ground black pepper to taste; 2 tablespoons vegetable oil; 10 gingersnap cookies, crumbled

13 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
3

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.
4

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.