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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

German Sauerbraten Recipe

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This recipe for German Sauerbraten is from St. Augustine & St. Johns County Board of Realtors Cookbook, 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:  
2 tsp. salt
1 tsp. ground ginger
4-lbs. beef rump roast boneless
2-1/2 cups water
2 cups cider vinegar
2 medium onions, diced
1/3 cup sugar
2 Tbsp. mixed pickling spices
1 tsp. whole peppercorns
8 whole cloves
2 bay leaves
2 tbsp. vegetable oil
14 - 16 gingersnaps crushed
Directions:
Directions:
Combine salt and ginger and rub over roast. Place in deep glass bowl.
In saucepan, combine next 8 ingredients and bring to boil. Pour over roast, turn to coat. Cover with plastic wrap and refrigerate for 2 days, turning twice a day. Remove roast, reserving marinade and pat roast dry. In large kettle or Dutch oven, brown roast on all sides in oil. Strain marinade into bowl, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat, cover and simmer for 3 hours or until meat is tender. Strain cooking liquid, discarding onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into saucepan, bring to rolling boil. Add gingersnaps, simmer until gravy is thickened. Slice roast and serve with gravy. Save some of the hot marinade to pour over roast when you save leftovers otherwise the meat might be a bit dry.

 

 

 

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