 Summary
The Hill Country loves this recipe for traditional Sauerbraten. With all the German heritage in Texas the rest of the state will love it too.
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
 6 Quart Gourmet Cooker with Base View
Prep Time
20 Minutes
Servings
4 - 6
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: 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 4 Quart Sauce Pan with Cover 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 ½ 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. |
