This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Authentic Sauerbraten
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- #15251
Old-world style sauerbraten made with marinated beef rump roast and served with gingersnap and sour cream gravy.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
5 reviews
1 comment
ingredients
4 pounds boneless beef rump roast
2 onions, thinly sliced
8 peppercorns
4 whole cloves
1 bay leaf
1 cup mild white vinegar
1 cup water
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups boiling water
10 gingersnaps
1/2 cup sour cream
1 tablespoon unbleached flour
directions
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.
Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.
added by
tonkcats
nutrition data
505 calories, 37 grams fat, 12 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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reviews & comments
I can't wait to try this after all the great reviews. I loved this as a kid as my dad was German. Hard to believe you can't find this great dish anywhere. Plan on spatzel (spell) with mine and some red cabbage. One thing Idon't quite understand, why does this have 37 grams of fat???
December 26, 2010
In the mid 60's I first ate sauerbraten at the Heidelburg Restaurant in Lorton Va. It was sublime. So is this recipe! It's a little unclear what to do with the reserve onions so I included them with the beef for cooking. This also works as a slow cooker dish. Can't recommend this highly enough.
May 13, 2007
I followed the recipe exactly, but, since I like my food spicy, I doubled the number of gingersnaps to 20 .... exquisite, and the gravy was to die for. One of the best sauerbratens I have ever eaten.
April 17, 2007
If it is too tangy, in addition to the brown sugar, you could add 1/2 to 1 cup of RAISINS to the sauce!! Serve with Potato Dumplings.
January 31, 2007
Excellent! The meat was flavorful and tender. The vinegar aroma had us worried while it was cooking (strong) but it mellowed out nicely. If the gravy is too tangy for your tastes you can add some brown sugar to it to soften the vinegar flavor (we didn't have to do this but it might depend on the type of gingersnaps you use).
May 1, 2005
I haven't made sauerbraten in 20 years and used to have a great crockpot recipe. This was great- I made it for 14 guests the first time out and got rave reviews! Enjoy!