Prep 72 hrs
Cook 4 hrs
A delicious, authentic, German main-dish.
- 5 lbs rump roast (top or bottom)
- 3 cups white vinegar
- 1 large onion, peeled and sliced
- 2 bay leaves
- 6 cloves
- 8 peppercorns
- 1 tablespoon pickling spices
- 1 large carrot, peeled and sliced
- 4 slices bacon (save the grease for making "Red Cabbage" recipe)
- 2 tablespoons butter
- 2 large onions, diced
- 1 additional bay leaf
- 3 tablespoons butter
- 3 tablespoons flour
- Tie beef with string in several places to hold its shape. Rub entire beef with salt and place in a deep, close-fitting glass or earthenware bowl.
- In saucepan combine vinegar, 1 onion, 2 bay leaves, cloves, peppercorns, pickling spices and carrot. Bring to a boil and simmer 5 minutes. Cool and pour over beef. Meat should be entirely covered by marinade. (If not, add equal parts of vinegar and water to cover.) Cover and refrigerate 3 - 6 days. Turn at least once daily.
- Remove meat from marinade. Strain marinade and reserve. Dry meat well. (It will not brown properly if wet.) Dice bacon and fry slowly in butter in 5-qt. Dutch oven or casserole. When fat is hot, add meat. Brown quickly on all sides in uncovered pan.
- Remove meat and add diced onion to brown, stirring frequently to avoid burning. Return meat to pot.
- Add marinade until it reaches halfway up sides of meat. Add bay leaf. Bring marinade to a boil, cover pot tightly, reduce heat and summer very slowly but steadily for 3.5 - 4 hours turning 2 or 3 times during cooking. Add more marinade to pot if necessary. (If meat tastes too strong, dilute marinade with water during cooking.).
- Meat is done when pierced easily with long fork or skewer. Serve with Swabian Noodles (Spatzle) and Red Cabbage (Rotkohl).
This is so yummy! You gotta try it!