Sauerbraten – a German Round Roast

by Mary Senft

Put 4-4 1/2 lb. beef rump or round roast in large bowl and cover with about 1 cup red wine or cider vinegar, 2 cups of water, 1 tsp. sugar, 2 tsp. salt, 1/2 tsp. peppercorns, 3 bay leaves, 2 medium onions cut up. Spike with 4 cloves, a pinch of thyme and 2 tbs. Oil. Marinate in fridge for 4 -5 days. Turn meat daily. (Or more) I added some red wine, 3 garlic cloves-crushed and rubbed the meat with a chili rub.

Remove meat, pat dry with paper towels and reserve 3 cups of the marinade. Pour 2 tbs. oil and 1 Tbs. Butter in heavy fry pan and brown meat in hot oil on all sides. Place meat in a Dutch oven or heavy pot and add the two cups of marinade (with onions and spice) Cover and bake in 350 degree oven about 3 1/2 hr. Or until meat is fork tender. You can also add 1 tbs. Tomato paste or 1 fresh tomato toward the end of baking time.

Remove meat from liquid, keep warm. In heavy frying pan melt 1/2 -3/4 stick of butter, add 4-5 heaping tbs. Flour, 2 tsp. Sugar and stir constantly until flour is nicely browned. Stir in about 2 cups of cold water and then hot liquid from Dutch oven and stir until thickened and smooth. Pour sauce through strainer and keep hot. Shortly before serving add 1/2 – 3/4 sour cream, but do not boil. I also used some of the original liquid — a cup or more — was added to the red cabbage. Some of the final strained solids were also added to the mashed potatoes and red cabbage.

My edit might be to use 1 tbs. brown sugar and 1 tsp. fresh ground ginger. I always add 2 carrots, sliced. (and a friend just suggested a touch of parsnip or rutabaga). If you do not use a rump, substitute a 2 inch round steak — and a two or three day marinade is enough.

Meal serves well with German Cucumber Salad, over mashed potatoes, and of course Red Cabbage. German Potato Salad is also on that link.

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