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Sauerbraten Recipe

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This recipe for Sauerbraten is from My Oh Meyer That's Good, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 beef rump roast (4 to 5 lbs) I use chuck roast
1 Tbsp whole peppercorns
1 Tbsp whole allspice
1 Tbsp salt
4 bacon strips, diced
1 C cider vinegar
1 C water
12 whole peppercorns
12 whole allspice
1 large onion, sliced
2 bay leaves
1 jar plum preserves
2 gingersnap cookies, crushed
1 C beef broth or port wine (I use port wine)
1/2 C flour
Directions:
Directions:
Take the tablespoon of peppercorns and allspice and crush them with a rolling pin into a powder. Mix in the salt; rub over roast. Set aside. In a large Dutch oven, cook bacon for 3-4 minute's, or until fat begins to cook out. Push bacon to edge of pan. Add roast; brown on all sides. Add vinegar, water, whole peppercorns, allspice, onion and bay leaves; bring to boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until the 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 the roast and keep warm. Strain cooking liquid; return 3-1/2 cups to the pan. Combine the broth or the wine and flour; stir into cooking liquid. Cook and stir 1 minute more. Slice the roast (the chuck roast will not slice, it will just fall into pieces) add to the gravy. Serve over egg noodles or potato pancakes.
Number Of Servings:
Number Of Servings:
several
Preparation Time:
Preparation Time:
a good part of the day.
Personal Notes:
Personal Notes:
This may take awhile to make, but worth it! I serve this over egg noodles and serve Carol's German potatoes on the side.

 

 

 

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