Sauerbraten, a German classic, literally means “pickled roast beef” is perfect for entertaining as you can marinate the pork rump roast 2 to 3 days ahead and then cook on low for several hours the day you want to serve it. A bowl of salad is all you need to serve along with this entrée to make inexpensive meals for a large family. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Sauerbraten Sauerbraten Recipe | RecipeSavants.com PT4H35M Serves 6 Ingredients: 3 Pounds Beef Rump Roast 2 Large Onions 1 Cup Red Wine Vinegar 1 Tablespoon Salt 1 Tablespoon Ground Black Pepper Plus More 1 Tablespoon White Sugar 10 Whole Cloves 2 Bay Leaves 2 Tablespoons All-Purpose Flour 2 Tablespoons Vegetable Oil 10 Gingersnap Cookies In a large pan, add beef rump roast, onions, 1 cup of water, vinegar, sugar, bay leaves, cloves, 1 tablespoon of salt and 1 tablespoon of black pepper and mix well. Refrigerate, covered for about 2-3 days, flipping roast daily. Remove meat from marinade, reserving marinade. With paper towels, pat dry roast completely. In a large bowl, mix together flour and some salt and black pepper. Sprinkle roast with flour mixture evenly. In a large Dutch oven, heat oil over medium heat and cook beef for about 10 minutes or until browned on all sides, Add reserved marinade over roast evenly. Reduce heat to medium-low and simmer, covered for about 3½-4 hours. With a slotted spoon, transfer roast onto a cutting board. Cut roast into desired sized slices. Through a strainer, strain pan mixture and discard solids. Return remaining liquid to the pan over medium heat. Add gingersnap cookies and simmer for about 10 minutes or until gravy becomes thick. Pour gravy over beef slices and serve.

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