This is a wonderful German dish. Sauerbraten means ‘sour roast’ so it is marinated in a spicy and sweet-sour marinade for several days then cooked slowly in the gravy. The meat will melt in your mouth. The gravy is wonderful !!
- 4 or 5 pound pot roast of beef (rump roast)
- 1 tablespoon salt
- 1 onion, sliced
- 10 whole peppercorns
- 3 bay leaves
- 10 whole cloves
- 1 cup plain white vinegar
- 4 cups water
- ¼ cup vegetable cooking oil
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- 10 gingersnap cookies, broken in pieces
- salt and pepper to taste
- ½ cup red wine (or Red Cooking Wine, but do not use Red Wine
- Sour Cream – small container
- Dark Pumpernickle Bread
- Large Plastic Zip Lock Bag
Preparing meat and marinade:
- Rub meat with salt. Put in a large glass bowl or a large plastic bag (do not marinate in metal.)
- Combine onion, peppercorns, bay leaves, cloves, vinegar, and 2 cups water in a saucepan and bring to a boil. Let this cool to room temperature. Pour marinadeover meat in the bowl or plastic bag and add enough additional water to cover the meat if necessary. Cover or close the bag and refrigerate for 36 to 48 hours. Turn the bag daily until day of cooking.
Preparing Meat on cooking day:
- Preheat oven to 350 degrees.
- Remove meat from marinade and pat dry with paper towels then set aside. Heat oil in a large skillet and brown the meat on all sides.
- Put the roast fat side up, on a rack in a roasting pan.
- Strain the marinade, discarding the ingredients but BE SURE TO RESERVE THE LIQUID. The marinade will be the liquid you use to make the gravy.
Make the gravy:
- Make a roux by browning flour in oil remaining in the skillet and add sugar, gingersnaps, salt and pepper, and about 3 cups strained marinade.
- Taste the gravy before it gets too thick. Make sure it is not too sour and if it is you can adjust by adding plain water, a few more gingersnaps and a little more sugar as needed. Let the gravy thicken (just like regular gravy, not too thick though.)
- Pour over meat in roast pan.
- Cover and simmer for 2-1/2 to 3 hours, or until the meat is tender. Baste the roast with the gravy frequently while roasting.
- Add wine to the gravy about 30 minutes before meat is done.
- When meat is done remove to a serving plate.
- Add the sour cream to the gravy in the pan just before serving. Do not bring the gravy to a boil once you have added the sour cream.
- Ready to serve.
The meat needs to marinade in the refrigerator for 2-3 days before cooking. I always put the meat in a large zip lock plastic bag. This is traditionally served with dumplings, boiled potatoes or noodles. We serve this with mashed potatoes and Dark Pumpernickle bread and green peas. For a special touch on the peas, check out ‘Tasty Sides’. Put a slice of bread on your plate, a slice of meat on top, then cover with the gravy !! Absolutely wonderful !! Meat melts in your mouth !!