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Sauerbraten (Soured Roast)



  • 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 tablespoons sugar

  • 1 1/2 teaspoons salt

  • flour

  • 3 tablespoons oil


  • 3 c drippings plus strained marinade

  • 5 tablespoons flour

  • 5 tablespoons ginger snap crumbs



  1. Place meat in a large plastic bag.

  2. 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" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)

  3. When ready to cook, remove meat (saving marinade) and dry well.

  4. Rub the surface lightly with flour.

  5. In a Dutch oven, heat oil and slowly brown the meat well on all sides.

  6. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.

  7. 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.

  8. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven.

  9. Remove the meat and keep warm until ready to slice.

  10. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy.

    In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy.

    This delicious roast takes several days to marinade, so plan ahead!

    Note: Serves 8




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