Prep 1 hr
Cook 3 hrs 53 mins
In 'Winter Gatherings' by Rick Rodgers
- 1 1⁄2 cups hearty red wine, such as Shiraz
- 1 cup red wine vinegar
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 4 slices fresh ginger, quarter-sized
- 1 teaspoon allspice berry
- 1⁄2 teaspoon whole cloves
- 1⁄2 cup black peppercorns
- 1⁄2 teaspoon yellow mustard seeds
- 1 cinnamon stick, 3 inches
- 3 bay leaves
- 1 (3 lb) rump roast
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 slices bacon, coarsely chopped
- 1 tablespoon vegetable oil, plus more as needed
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 2 cups beef stock
- 1⁄2 cup crushed gingersnap cookie
- 2 tablespoons balsamic vinegar
- fresh ground black pepper
- At least 3 days before cooking, make the marinade.
- Mix all ingredients with 1 cup water in a large, deep, nonreactive bowl.
- Add the rump roast and cover.
- Refrigerate, turning occasionally in the marinade, for at least 2 and up to 3 days.
- Remove the meat from the marinade and pat it dry with the paper towels.
- Season with the salt and pepper.
- Strain the marinade and reserve 2 cups.
- Position a rack in the center of the oven; preheat to 325°.
- Cook the bacon and oil in a large Dutch oven over med-high heat until the bacon is crisp and browned.
- Using a slotted spoon, transfer the bacon to paper towels to drain.
- Pour the fat into a small heatproof bowl.
- Return 2 tablespoons of the fat to the Dutch oven and heat over med-high heat.
- Add the beef and cook, turning occasionally, until browned on all sides, about 8 minutes, adding more vegetable oil as needed; transfer to a plate.
- Add the remaining bacon fat to the Dutch oven and reduce the heat to medium.
- Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Add the reserved marinade and stock, and bring to a boil over high heat.
- Add the beef and reserved bacon, and return to the boil.
- Cover tightly and bake, turning the meat occasionally in the liquid, until fork-tender, about 3 1/2 hours.
- Transfer the meat to a platter and tent with foil to keep warm.
- Skim off the fat from the surface of the cooking liquid.
- Place the pot over high heat and bring to a boil.
- Cook until reduced to about 2 cups, about 10 minutes.
- Whisk in the gingersnaps and cook until lightly thickened, about 3 minutes.
- Stir in the balsamic vinegar and season with salt and pepper to taste.
- Slice the sauerbraten across the grain.
- Spoon the sauce on top and serve hot.