Beef Roast Sauerbraten Recipe

1      Reviews by:    Carolyn Hancock   Beef Roast Sauerbraten Recipe marinates rump roast in a marinade of vinegar, onions, carrots, peppercorns, whole cloves, bay leaf and juniper berries, slow cooks, then serves with sauce of golden raisins, ginger snaps, apple and sour cream. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    German    Servings: 12, 4 oz. Calories: 304 per serving Print Preview Rate This Recipe Prep Time:   48 Hours Cook Time:   8 Hours, 30 Minutes Total Time:   56 Hours, 30 Minutes

INGREDIENTS

• 1 beef round rump roast, boneless (about 3 pounds)
• 2 cups water
• 1 cup vinegar
• 1 teaspoon salt
• 2 onions, peeled and sliced
• 1 carrot, pared and sliced
• 5 peppercorns
• 2 whole cloves
• 1 bay leaf
• 2 juniper berries (optional)
• 1 tablespoon lard
• 3/4 cup golden raisins
• 5 or 6 gingersnaps, crumbled
• 1 tablespoon grated apple
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sour cream

DIRECTIONS

• Trim excess fat from roast and put meat into a large glass bowl. Combine water, vinegar, salt, onion, carrot, peppercorns, cloves, bay leaf, and juniper berries (if used) in a saucepan. Bring to boiling, then set aside to cool.
• Pour cooled marinade over meat, cover, and refrigerate 2 or 3 days; turn meat over several times during marinating. Remove meat from marinade and pat dry with paper towels. Reserve marinade.
• Heat lard in a saucepot or Dutch oven; add meat and brown well on all sides. Put meat fat side up, in an slow cooker or crockpot Strain marinade into cooker. Cover and cook on Low 8 to 10 hours.
• Remove meat and keep warm. Turn cooker control to High. Add raisins, gingersnap crumbs, apple, salt, and pepper to liquid in cooker; cook and stir until thickened. Blend in sour cream. Cover and cook on High 30 minutes. Slice meat and serve with gravy. Accompany with potato dumplings, if desired.

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