Sauerbraten IV

Recipe View 72 hrs In a large, non-reactive bowl (glass or ceramic), combine the red wine vinegar, red wine, sliced onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns, and salt. Place the rump roast in the marinade, ensuring it is fully submerged. Cover the bowl tightly and refrigerate for 3 days, turning the roast once daily to ensure even marination. (Marinade Time: 3 days)

Recipe View 30 mins Remove the roast from the marinade and pat it dry with paper towels. Reserve the marinade. In a large saucepan, gently heat the reserved marinade over medium-low heat. In a Dutch oven or heavy-bottomed pot, melt 1/4 cup of the butter with the vegetable oil over medium heat. Brown the beef on all sides, sprinkling the flour evenly over the roast as it browns. This creates a flavorful crust and helps to thicken the sauce later. (Prep & Browning: 30 minutes)

Recipe View 3 hrs Pour the heated marinade into the Dutch oven with the browned roast. Ensure the roast is mostly submerged. Bring the liquid to a simmer, then cover the pot tightly, reduce the heat to low, and simmer gently for 3 hours, or until the beef is fork-tender. Check occasionally to ensure the liquid hasn't evaporated too much, adding a little water or beef broth if needed. (Simmering: 3 hours)

Recipe View 15 mins Carefully remove the roast from the Dutch oven and set aside. Pour the marinade from the pot into a separate container, skimming off any excess fat from the surface. Strain the marinade through a fine-mesh sieve to remove the solids. In a large skillet over low heat, melt the remaining 1/4 cup butter with the sugar. Cook and stir continuously until the mixture turns a golden-brown caramel color. (Sauce Prep: 15 minutes)

Recipe View 10 mins Slowly pour the strained marinade into the skillet with the caramelized sugar, stirring constantly to prevent lumps from forming. Continue to cook and stir until the sauce is smooth and thickened to your desired consistency. If using, sprinkle in the crushed gingersnap cookies and stir to incorporate them into the sauce. (Sauce Thickening: 10 minutes)

Recipe View 30 mins Return the roast to the Dutch oven and pour the prepared sauce over the meat, ensuring it is well coated. Return the pot to low heat and simmer for an additional 30 minutes to allow the flavors to meld together. (Final Simmer: 30 minutes)

Recipe View 5 mins To serve, slice the Sauerbraten against the grain and spoon the rich sauce over each serving. Serve with traditional German sides like potato dumplings, red cabbage, or spätzle. Enjoy! (Serving: 5 minutes)