Ingredients
- GRAVY:
- 4 lb Beef rump or sirloin tip
- 1 1/2 c vinegar
- 1 c dry red wine
- 3/4 c water
- 3 medium onions, sliced
- 2 stalks celery, sliced
- 2 carrots, sliced
- 10 whole peppercorns
- 10 whole cloves
- 3 bay leaves
- 2 Tbs sugar
- 1 1/2 tsp salt
- flour
- 3 Tbs oil
- 3 c drippings plus strained marinade
- 5 Tbs flour
- 5 Tbs gingersnap crumbs
Preparation
Step 1
Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" by 13" pan. Refrigerate 2-3 days, turning bag each day. ( If you like sour Sauerbraten, let marinate for 4 days)
When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350% F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the dutch oven. Remove the meat and keep warm until ready to slice.
Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separated out. Remove the fat, then make the gravy.
TO MAKE GRAVY:
In the dutch oven. Combine the gravy ingredients, stir and cook for abour 5 minutes over medium heat until gravy has thickened. Taste ro seasoning and adjust if necessary.