Sauerbraten

By momgram1

A hearty marinated beef dish with it's own thick gravy is perfect for company.

Ingredients

• 1 1/2 cups vinegar
• 1/2 cup red wine
• 1 cup water
• 12 peppercorns
• 2 Tbsp granulated sugar
• 4 bay leaves
• 3 onions, chopped
• 12 whole cloves
• 1 tsp mustard seed
• 2 tsp salt
• 4 lbs rump beef roast
• 2 Tbsp flour
• 1 1/2 tsp salt
• Dash of pepper
• 1/4 cup fat (crisco or oil)
• 1 onion, chopped
• 1/2 tsp mustard seed
• 6 whole cloves
• 1/2 tsp peppercorns
• 6 Tbsp flour
• 6 small gingersnaps
• Dash of water to avoid clumping

Details

Servings 8

Preparation

Step 1

3-5 days in advance: Combine first 10 ingredients in a large bowl. Place beef in mixture, cover, and refrigerate turning each day.

Day Of meal: Remove meat and dry on paper towels. Reserve marinade liquid. Combine flour, salt, and pepper and coat meat with mixture. Add fat to a warmed Dutch oven and brown all sides of meat. Strain reserved marinade and add to the Dutch oven along with onion, mustard seed, cloves, and peppercorns. Cover and simmer for 3 ½ to 4 hours or until meat is very tender. Remove meat to heated platter and slice.

Gravy: Strain remaining cooking liquid into a bowl. Dissolve flour and gingersnaps in water and then add to Dutch oven. Slowly add cooking liquid, simmering and stirring until thickened. Pour some over the meat and pass the rest. 8-10 Servings