Sauerbraten
The Little Kraut, Red Bank
(732) 842-4830
4 lbs. rump roast; beef, boneless or eye round beef
2 onions, thinly sliced
8 peppercorns
4 cloves while
1 bay leaf
1 cup white vinegar/mild
1 cup water
½ cup cider vinegar
¼ cup vegetable oil
½ tsp. salt
2 cups water, boiling
10 gingersnaps
½ cup sour cream
1 tbsp. unbleached flour
Place beef in a deep ceramic or glass bowl. Add onions, peppercorns, cloves and
bay leaf. Pour white vinegar and cider vinegar over the meat, chill covered for
4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well
with paper towels and strain the marinade into a bowl. Reserve onions and 1 cup
of marinade. In a dutch oven, brown all sides of meat in hot vegetable oil.
Sprinkle meat with salt. Pour boiling water around the meat, sprinkle in crushed
gingersnaps and simmer covered for 1½ hrs, turning often. Add 1 cup of reserved
marinade and cook meat 2 hours or more, until tender. Remove meat and keep warm.
Strain the cooking juices into a large saucepan. In a small bowl, mix sour cream
with flour. Stir into the cooking juices and cook, stirring until sauce is
thickened and smooth. Slice meat into ¼ inch slices and add to hot gravy.
Arrange meat on a heated platter and pour extra sauce over it.
