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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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My godmother made the best sauerbraten I've eaten, and this is her recipe (God rest her soul). There are a couple of very important points. First, this recipe calls for a rump roast for a reason: you must have a lean roast, or you will get very unpleasant results from the marination process (use a rump roast, and not chuck). Read more . Second, this needs to marinate for five days, so plan accordingly. Ingredients:
1 4-lb. rump roast |
4 c. water |
2 c. red wine vinegar |
2 t. sugar |
1/2 c. minced onions |
3/4 c. minced celery |
1/4 t. salt |
1/4 t. ground pepper |
1 t. pickling spices |
2 t. fat (bacon grease, vegetable oil, or shortening) |
24 crushed gingersnaps |
Directions:
1. First, if there is any fat (if you got a rump roast, it's unlikely) trim it off, then place the roast in a glass or plastic bowl (do not use metal!) Cover with everything but the fat and gingersnaps. Cover with plastic wrap, and refrigerate for five days (you can get away with as little as three days, but if you're not going to get the flavor of sauerbraten, what's the point of making it at all?)
2. Five days later …
3. Remove the roast and pat dry with paper towels. Reserve the marinade. Heat the fat in a dutch oven, and brown the roast on all sides. Pour the marinade over the roast, and bring to a boil. Cover tightly and put in a 350-degree oven for about three or three and a half hours, until the roast is fork tender. Remove the roast.
4. Strain the marinade and return to the dutch oven. Bring to a boil and add the crushed gingersnaps. Stir constantly and simmer until thickened, then strain the marinade and pour over the sliced sauerbraten. Serve with Kartoffelkloessen (Potato Glaze) or Bratkartofelln (German fries) and Rotkohl.
5. Kartoffelkloessen: Kartoffelkloessen Potato Dumplings
6. Bratkartoffeln:
7. Bratkartoffeln German Fries
8. Rotkohl:
9. Rotkohl
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