Plan ahead to make Sauerbraten,the classic German recipe – as it takes 2 to 3 days to prepare. First, you brine the recipe, slow cook in a Dutch oven and then serve drizzled with a flavorful gravy. Serve with spaetzle, or buttered noodles and sautéed green beans. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Traditional Sauerbraten Traditional Sauerbraten Recipe | PT4H25M Serves 6 Ingredients: 3 Pounds Beef Rump Roast 2 Large Onions 1 Cup Red Wine Vinegar 1 Tablespoon White Sugar 10 Whole Cloves 2 Bay Leaves 2 Tablespoons All-Purpose Flour 0.5 Tablespoon Salt & Ground Black Pepper 2 Tablespoons Vegetable Oil 10 Gingersnap Cookies In a large pan, mix together beef rump roast, onions, vinegar, water, sugar, bay leaves, cloves, 1 tablespoon of salt and 1 tablespoon of black pepper. Refrigerate, covered for about 2-3 days, flipping daily. Remove beef from marinade, reserving marinade. With paper towels, pat dry beef completely. In a bowl, mix together flour, salt and black pepper. Sprinkle beef with flour mixture evenly. In a large Dutch oven, heat oil over medium heat and cook beef for about 10 minutes. Spread reserved marinade over beef evenly. Reduce heat to medium-low and simmer, for about 3 1/2-4 hours. Remove from heat and transfer beef onto a cutting board. Strain pan liquid into a small pan and discard solids. Place pan over medium heat and stir in gingersnap cookies. Cook for about 10 minutes, stirring occasionally. Cut beef into desired slices and serve alongside gravy.

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