If you cook it too long the roast just falls apart. What you want is a slice that will tear apart easily but still hold together. If you don't have a meat thermometer lift the meat up with a fork. But I will stop the cooking around 195 degrees and it will continue to cook as it sits. I put in a bay leaf also.Ĭheck to see that you have plenty of cooking liquid in the pot. Place the meat on a plate with 1 cup of flourįlip the roast over and flour the other side.īrown the roast in a Dutch oven or large thick bottomed cooking pot.Īdd a few cups of the cooking liquid and the onions. When you are ready to cook the sauerbraten, take the meat out of the marinade This goes into the fridge for 3 to 5 days My grandma used a crock, but also a plastic container or stainless metal container works well. Heat the marinade to a simmer, then turn off and cool. Here I have added the water, vinegar and wine, sauerbraten spice and a sliced onion. You can also use 2 bay leaves, 3 cloves, and 10 peppercorns. This is a package of Sauerbraten Gewurtz ( spice) that I got from the. You can use round, chuck any kind of roast really. We have 2 cups water, 2 cups red wine and 2 cups red wine vinegar.Ī 4 lb beef roast.
Here is the first Step to assemble your ingredients. A few parts of Germany even serve it with Homemade Kartoffelpuffer.Or *sauerbraten gewurtz sauerbraten spice Serve with Homemade German Rotkohl and boiled potatoes, Homemade German Spätzle, Semmelknödel or Kartoffelklöße. Spoon the gravy over the sliced Sauerbraten and serve immediately. If the flavor is too strong for you, you can dilute it with a little water or broth.) (Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. Taste and more sugar, salt and pepper as desired. Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing. So check on your roast periodically for doneness.) (Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. Return the roast to the pot.īring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Īdd the raisins, honey and crushed ginger snaps. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Leave about 2 tablespoons of oil/fat in the pot. If using bacon, cook the bacon until done. Reserve the liquid and the vegetables.Ĭook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day. Let it marinate in the fridge for at least 4 days, preferably 7. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot. Turn off the heat and let the mixture cool down completely. Add the red wine, red wine vinegar and water.īring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Strain solids from remaining liquid and continue cooking over medium heat. Simmer until beef is tender, 3 1/2 to 4 hours. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Heat vegetable oil in a large Dutch oven or pot over medium heat cook beef until brown on all sides, about 10 minutes. Season flour to taste with salt and black pepper in a large bowl. Remove meat from marinade and pat dry with paper towels, reserving marinade. Cover and refrigerate for 2 to 3 days, turning meat daily. Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot.
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