Authentic Sauerbraten Recipe

Ingredients for Authentic Sauerbraten

• Rump Roast
• 2 large yellow onions, thinly sliced
• 2 tsp black peppercorns
• 6 whole cloves
• 2 bay leaves
• 1 cup white vinegar
• Water
• 1 cup cider vinegar
• 2 tbsp vegetable oil
• 1 tsp salt
• Gingersnaps
• 1/2 cup sour cream
• Unbleached Flour

How to Make Authentic Sauerbraten

1. In a large, non-reactive bowl (glass or ceramic), combine the sliced onions, peppercorns, cloves, and bay leaves.
2. Add the beef chuck roast to the bowl.
3. Pour the white vinegar and cider vinegar over the meat, ensuring it's fully submerged.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 days, turning the meat twice daily.
5. After 4 days, remove the beef from the marinade and pat it completely dry with paper towels. Strain the marinade through a fine-mesh sieve, reserving 1 cup of marinade and the marinated onions.
6. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef roast on all sides, about 2-3 minutes per side.
7. Season the seared roast with 1 teaspoon of salt.
8. Pour 2 cups of boiling water into the Dutch oven around the beef.
9. Add the crushed gingersnaps to the pot.
10. Bring the liquid to a simmer, then cover the pot tightly and cook for 1 ½ hours, turning the meat occasionally.
11. Add the reserved cup of marinade and the marinated onions. Continue to cook, covered, for another 2-3 hours, or until the beef is fork-tender.
12. Remove the beef from the Dutch oven and keep it warm, loosely tented with foil.
13. Strain the cooking juices through a fine-mesh sieve into a large saucepan.
14. In a small bowl, whisk together the sour cream and flour until smooth.
15. Gradually whisk the sour cream mixture into the hot cooking juices, stirring constantly until the sauce has thickened to your desired consistency.
16. Slice the beef roast into ¼-inch thick slices.
17. Add the sliced beef to the sauce and gently heat through.
18. Serve the Sauerbraten over mashed potatoes or dumplings, spooning extra gravy over the top.