Sauerbraten

By MaryGladys

Ingredients

• 1 Tbs whole peppercorns
• 1 Tbs whole allspice
• 1 Tbs salt
• 1 beef rump roast or bottom round roast (4 to 5 pounds)
• 4 bacon strips, diced
• 1 cup vinegar
• 1 cup water
• 12 whole peppercorns
• 12 whole allspice
• 1 large onion, sliced
• 2 bay leaves
• 1 jar (12 to 13 ounces) plum preserves or preserves of your choice
• 2 gingersnaps, crushed
• 1 cup beef broth or port wine
• 1/2 cup all-purpose flour

Details

Servings 1

Preparation

Step 1

Place the tablespoons of peppercorns and allspice in a cloth bag; pound to a powder with a hammer. Mix in salt; rub over roast. Set aside.

In a large Dutch oven, cook bacon for 3-4 minutes or until fat begins to cook out. Push bacon to edge of pan.

Add roast; brown on all sides.

Add vinegar, water, whole peppercorns and allspice, onion and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours.

Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. Chill roast overnight in cooking liquid.

The next day, skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour.

Remove roast and keep warm.

Strain cooking liquid; return 3-1/2 cups to pan.

Combine broth or wine and flour; stir into cooking liquid.

Cook and stir until thickened and bubbly; cook and stir 1 minute more.

Slice roast and serve with gravy.