Traditional Sauerbraten
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Recipe Summary Traditional Sauerbraten
I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.Ingredients | Traditional Japanese Restaurant Near Me3 pounds beef rump roast2 large onions, chopped1 cup red wine vinegar, or to taste1 cup water1 tablespoon salt1 tablespoon ground black pepper1 tablespoon white sugar10 whole cloves, or more to taste2 bay leaves, or more to taste2 tablespoons all-purpose floursalt and ground black pepper to taste2 tablespoons vegetable oil10 gingersnap cookies, crumbledDirectionsPlace beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.Info | Traditional Japanese Restaurant Near Meprep: 15 mins cook: 4 hrs additional: 2 days total: 2 days Servings: 6 Yield: 6 servings
TAG : Traditional SauerbratenWorld Cuisine Recipes, European, German,
