Recipe by Acerast
This is marvelous! It is from a restaurant in Milwaukee and I clipped it from a 1978 issue of Family Circle and have been making it ever since. My family likes the flavor of a full five days of marinating, but it is milder and still delicious after only three or four days. Great with potato pancakes or spaetzle!
Top Review by Jeanne R.
I, too, clipped this recipe from a magazine in 1978. It is a family favorite and always tastes delicious. A few years ago my husband and I were able to visit Milwaukee and order this dish at Karl Ratzsches. We were so happy that all of our saurbatens tasted just like the original. Karl Ratzsches is no more, but this recipe lets his saurbraten live on forever.
- 1 (4 lb) boneless beef rump roast
- 4 cups water
- 2 cups red wine vinegar
- 2 tablespoons sugar
- 1⁄2 cup onion, finely chopped
- 3⁄4 cup celery, finely chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1 teaspoon pickling spices
- 2 tablespoons vegetable shortening
- 24 crushed gingersnaps (1 1/2 cups crumbs)
Directions See How It's Made
- Trim meat of all but a thin layer of fat; place in a glass bowl.
- Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
- Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
- (The flavor is more intense with each day that passes).
- Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
- Heat shortening in dutch oven.
- Brown meat on all sides.
- Remove fat from pan.
- Pour marinade over meat.
- Roast uncovered at 350 degrees for 30 minutes.
- Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
- Remove meat to platter.
- Strain marinade; remove fat and return marinade to pan.
- Stir in gingersnap crumbs.
- Heat until thickened; strain again.
- Slice meat and serve with gravy.