Sauerbraten

By Sweet_D

Ingredients

• 2 cups cider vinegar
• 2 cups water
• 1/3 cup brown sugar
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1 tbsp salt
• 1/2 tsp ground black pepper
• 6 black peppercorns
• 1 bay leaf
• 2 onions, diced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 4 lb rump roast per recipe, I buy tenderloin roast
• 2 tbsp oil
• 1 cup sour cream

Preparation

Step 1

In large saucepan over medium heat, combine all marinating ingredients. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.

Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for 5 days, turning once daily.

Remove roast from liquid, pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.

Heat oil in Dutch oven over medium high heat. Sear all sides of roast quickly, 1-2 min each side. Reduce heat to low, our reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hrs, adding more vinegar liquid if necessary.

Remove roast from pan and let cool slightly. Slice roast and return slices to liquid in pan, cover and summer 30 min more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

As an alternative to above cooking method, tenderloin roast can be roasted in 400 degree oven for about 45 min or until internal temp is 140 degrees. For Oktoberfest, could be cooked day before to rare, slice and reheat to finish cooking.