German Sauerbraten
This is our home version of my favorite German dish. It is very similar to pot roast but the 3 days of marinating give it a rich and unique flavor.
Ingredients
- 5 lb rump roast or bottom round
Marinade
- 2 onions coarsely chopped
- 1 carrot coarsely chopped
- 1 stalk celery with leaves coarsely chopped
- 3 cloves garlic coarsely chopped
- 3 cups beef broth
- 2 cups red wine
- 1 cup red wine vinegar
- 1 tablespoon salt
- 2 tsp thyme or 3 sprigs
- 1 tablespoon crushed whole black pepper
- 1-1/2 tablespoon sugar
- 1 tablespoon mustard seed
- 6 cloves
- 20 crushed juniper berries
- 3 bay leaves
- 1 tablespoon parsley
After 3 Days
- 4 slices bacon
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 tablespoon butter
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery finely chopped
- 3 tablespoon flour
- 1 cup water
- 1 tablespoon sugar
- 1 cup crushed gingersnaps
Instructions
- Combine Marinade ingredients in pot and bring to a boil on stovetop. Let cool and add beef. Cover tightly and refrigerate for 3 days (72 hours).
- Set oven to 325 degrees. Remove meat from marinade, dry with paper towels and season with salt and pepper. Pour marinade through strainer, reserve liquid and discard solids. Cook bacon as desired, retaining bacon grease. Crumble bacon into bits and set aside. Heat bacon grease and butter in Dutch Oven. Add meat and brown on all sides for about 15-20 minutes. Remove and set aside.
- Add onions, carrots and celery and saute for about 5 minutes. Add flour cook for 3 minutes. Add 1 cup water and stir.
- Add reserved marinade, bacon and meat to Dutch Oven. Cover and put in the oven for 2 ½ to 3 hours. Remove meat to a platter. Add sugar and gingersnaps and whisk (or blend if desired). Simmer for 10 minutes stirring frequently until sauce thickens.
- Slice the meat and cover with some of the sauce, reserving the rest of the sauce to serve tableside.