Recipe

Traditional German Sauerbraten

Name: Traditional German Sauerbraten
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 servings
Ingredients: 3 pounds beef rump roast; 2 large onions, chopped; 1 cup red wine vinegar, or to taste; 1 cup water; 1 tablespoon salt; 1 tablespoon ground black pepper; 1 tablespoon white sugar; 10 whole cloves, or more to taste; 2 bay leaves, or more to taste; 2 tablespoons all-purpose flour; salt and ground black pepper to taste; 2 tablespoons vegetable oil; 10 gingersnap cookies, crumbled

For this sauerbraten, I found two slightly different handwritten versions of my Grandmother's recipe. Born in Nekkar am Rhein in 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Prep 15mCook 240mTotal 255mServes 6

Ingredients

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Instructions

1
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.
2
Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
3
Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.
4
Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.
5
Remove beef to a platter and slice.
6
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.

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