Traditional Sauerbraten

For this sauerbraten, I found two slightly different handwritten versions of my Grandmother's recipe. Born in Nekkar am Rhein in 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 456 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• salt and ground black pepper to taste
• 1 tablespoon ground black pepper
• 2 large onions, chopped
• 2 bay leaves, or more to taste
• 3 pounds beef rump roast
• 1 cup red wine vinegar, or to taste
• 10 whole cloves, or more to taste
• 10 gingersnap cookies, crumbled

Recipe Instructions

Step 1

Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.

Step 2

Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.

Step 3

Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.

Step 4

Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.