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Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes!
- Ready In:
- 2 1⁄2 cups dry red wine
- 1 1⁄2 cups red wine vinegar
- 1 cup water
- 4 onions
- 1 bunch celery leaves
- 2 tablespoons coarse salt
- 2 tablespoons sugar
- 1 tablespoon mustard seeds
- 1⁄4 teaspoon freshly ground nutmeg
- 10 cloves
- 2 teaspoons black peppercorns, crushed lightly
- 4 sprigs parsley
- 2 bay leaves
- 4 lbs rump roast, tied
- 2 tablespoons clarified butter
- 1⁄2 cup crushed gingersnaps
- In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
- Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
- Remove meat from the marinade and reserve the marinade.
- Season the meat with salt and pepper.
- In a kettle, heat the clarified butter- until hot but not smoking.
- Add the meat and brown on all sides.
- Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
- Transfer the meat to a cutting board.
- Strain the cooking liquid the skim off the fat.
- Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
- Boil the sauce- until thickend, salt and pepper to taste.
- Slice meat and serve.
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I doubled this (following exactly) and served at a big holiday party. It was a huge hit. So delicious! It's definitely not a last-minute recipe -- like all sauerbraten, the 4-day marinating takes some forethought -- but not hard at all and the taste took me right back to my grandmother's special-occasion Sunday dinners. I served with German Red Cabbage and Potato Dumplings... just like she did. Heaven to me. Everyone in my family wants me to make this again, immediately. Thank you, LiisaN!1Reply
I lost my favorite Sauerbraten recipe a few years back and I have to say I was very upset at the loss. To date I hadn't found a duplicate recipe. I decided to try Liisa's recipe as it's ingredients, from what I remember, were very similar. I followed the recipe as stated, marinating the roast for 3 days. The only thing I did do different was bake the roast for 4 hours at 325. It was fabulous!!!! Fork tender and the gravy was just as I remembered, sweet and sour and heavenly on the roast and garlic mashed potatoes. Thanks for reuniting me with a recipe I loved and missed so much. This recipe is being moved to my T&T cookbook where it WON'T be lost again!!Reply