Authentic German Sauerbraten Recipe

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

Instructions

1. In a large pot, combine the beef rump roast, onions, vinegar, water, 1 tablespoon of salt, 1 tablespoon of black pepper, sugar, cloves, and bay leaves. Cover and refrigerate for 2 to 3 days, turning the meat daily. Reserve the marinade after removing the meat and patting it dry with paper towels.
2. In a large bowl, season flour with salt and black pepper to taste. Coat the beef with the seasoned flour mixture.
3. Heat vegetable oil in a large Dutch oven or pot over medium heat. Brown the beef on all sides, approximately 10 minutes.
4. Pour the reserved marinade over the beef, cover, and reduce the heat to medium-low. Simmer for 3 1/2 to 4 hours, or until the beef is tender.
5. Transfer the beef to a platter and slice it thinly.
6. Strain the solids from the remaining liquid and continue cooking over medium heat. Stir in the gingersnap cookies and simmer until the gravy thickens, about 10 minutes. Serve the gravy over the sliced Sauerbraten.

Nutrition

• Calories: 456 kcal
• Fat Content: 22 g
• Fiber Content: 2 g
• Sugar Content: 8 g
• Sodium Content: 1683 mg
• Protein Content: 41 g
• Cholesterol Content: 100 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g