This sauerbraten is marinated for at least two days for a deeply flavorful roast both tangy and savory. It's easy to see why this is such a classic.
Step1
Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
Step2
Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
Step3
Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.
Step4
Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.
Step5
Remove beef to a platter and slice.
Step6
Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.
Prepare Time:
15 mins
Cook Time:
4 hours 0
Total Time:
4 hours 15
Servings:
6
Calories:
456 kcal
Carbohydrate:
21 g
Cholesterol:
100 mg
Dietary Fiber:
2 g
Protein:
41 g
Saturated Fat:
7 g
Sodium:
1683 mg
Total Sugars:
8 g
Total Fat:
22 g
