Ingredients:
- 1 1/2 cups hearty red wine, such as shiraz
- 1 tsp allspice berry
- 1/2 tsp whole cloves
- 1 cinnamon stick, 3 inches
Directions:
- At least 3 days before cooking, make the marinade.
- Mix all ingredients with 1 cup water in a large, deep, nonreactive bowl.
- Add the rump roast and cover.
- Refrigerate, turning occasionally in the marinade, for at least 2 and up to 3 days.
- Remove the meat from the marinade and pat it dry with the paper towels.
- Season with the salt and pepper.
- Strain the marinade and reserve 2 cups.
- Position a rack in the center of the oven; preheat to 325°.
- Cook the bacon and oil in a large Dutch oven over med-high heat until the bacon is crisp and browned.
- Using a slotted spoon, transfer the bacon to paper towels to drain.
- Pour the fat into a small heatproof bowl.
- Return 2 tablespoons of the fat to the Dutch oven and heat over med-high heat.
- Add the beef and cook, turning occasionally, until browned on all sides, about 8 minutes, adding more vegetable oil as needed; transfer to a plate.
- Add the remaining bacon fat to the Dutch oven and reduce the heat to medium.
- Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Add the reserved marinade and stock, and bring to a boil over high heat.
- Add the beef and reserved bacon, and return to the boil.
- Cover tightly and bake, turning the meat occasionally in the liquid, until fork-tender, about 3 1/2 hours.
- Transfer the meat to a platter and tent with foil to keep warm.
- Skim off the fat from the surface of the cooking liquid.
- Place the pot over high heat and bring to a boil.
- Cook until reduced to about 2 cups, about 10 minutes.
- Whisk in the gingersnaps and cook until lightly thickened, about 3 minutes.
- Stir in the balsamic vinegar and season with salt and pepper to taste.
- Slice the sauerbraten across the grain.
- Spoon the sauce on top and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.03 Kcal (1847 kJ) | ||
| Calories from fat | 234.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.03g | 40% | |
|---|---|---|---|
| Cholesterol | 81.97mg | 27% | |
| Sodium | 1052.95mg | 44% | |
| Potassium | 812.03mg | 17% | |
| Total Carbs | 26.8g | 9% | |
| Sugars | 8.83g | 35% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 23.43g | 47% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.1mg | 28% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 117.78 Kcal (493 kJ) | ||
| Calories from fat | 62.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 40% | |
|---|---|---|---|
| Cholesterol | 21.89mg | 27% | |
| Sodium | 281.2mg | 44% | |
| Potassium | 216.86mg | 17% | |
| Total Carbs | 7.16g | 9% | |
| Sugars | 2.36g | 35% | |
| Dietary Fiber | 0.85g | 13% | |
| Protein | 6.26g | 47% | |
| Vitamin C | 1.5mg | 9% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.4mg | 28% | |
| Calcium | 18.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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