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Classic Sauerbraten Roast

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PREP TIME
15 min
COOKING TIME
240 min
TOTAL TIME
3135 min
SERVINGS
6 servings
Dinner German
Classic Sauerbraten Roast
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
Place the beef rump roast, onions, vinegar, water, salt, and black pepper in a large pot. Cover it with a lid and refrigerate for 2 to 3 days, making sure to turn the meat every day. Remove the meat from the marinade and gently pat it dry with paper towels, setting the marinade aside.
2
In a large bowl, mix together flour to taste and add salt and black pepper. Then, sprinkle the flour mixture evenly over the beef.
3
Heat a generous amount of vegetable oil in a large Dutch oven or pot over medium heat. Cook the beef until it's nicely browned on all sides, taking about 10 minutes.
4
Pour the reserved marinade over the beef and cover it with a lid. Reduce the heat to medium-low and let it simmer until the beef is tender, which should take around 3 1/2 to 4 hours.
5
Transfer the beef to a serving platter and slice it into thin pieces.
6
Strain the solids from the remaining liquid, then continue cooking over medium heat. Add the reserved gingersnap cookies to the pot and let it simmer until the gravy thickens, taking about 10 minutes. Serve the savory gravy over the sliced beef.