Mom's German Sauerbraten Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-5 Lb Beef Rump Roast
Brine
3 cups of cold water
1 1/2 cups of vinegar
2 large onions diced
1 Tsp of salt
1 tsp of pepper
3-4 bay leaves
2 Tsp of sugar
1 tsp of paprika
2 Tbsp of beef bullion
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Directions: |
Directions:Place all of the ingredients for the brine together and mix well. Place the roast in a container large enough to hold the brine and roast. Let it marinate for 3-4 days turning a couple of times. When you are ready to cook the roast, remove it from the brine and rinse and dry it. Roll the roast in seasoned flour, coating all sides of the roast, and place it in a large dutch oven that has enough fat to cover the bottom of the pan and brown the roast good on all sides. When you have browned the roast very good add about 1 1/2 cup of the brine to the roast and add enough water to cover roast for cooking. Add one envelope of dry onion soup mix to the water, cover and reduce heat to simmer. Simmer the roast adding water as needed until fork tender. about 5 hours. When the roast is done remove meat to a warm platter and make your sauce or gravy. Add about six ginger snaps to the sauce and cook until they have softened and became a part of the sauce. Thicken with corn starch and water to the desired thickness. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:6 hours |
Personal
Notes: |
Personal
Notes: This is a recipe that was given to us by a German lady, Honalora, that came to this country right after world war II. I serve it with German sweet and sour red cabbage, and potato dumpling.
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