Sauerbraten

Name: Sauerbraten
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 14
Cuisine: Global
Ingredients: 4 bacon strips, diced; 2 bay leaves; 2 kgs beef rump roast or bottom round roast; 118 milliliters all-purpose flour; 2 gingersnaps, crushed; 1 large onion, sliced; 340 grams jar plum preserves or preserves; 237 milliliters beef broth or port wine; 1 Tbsp salt; 237 milliliters vinegar; 237 milliliters water; 12 whole allspice; 12 whole peppercorns

Sauerbraten

You can never have too many main course recipes, so give Sauerbraten Head to the store and pick up plum preserves, vinegar, gingersnaps, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 25 minutes.

Instructions

Place tablespoons of peppercorns and allspice in a cloth bag; crush.

Ingredients you will need

Peppercorns

Allspice

Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp.

Ingredients you will need

Bacon

Salt

Dry Seasoning Rub

Equipment you will use

Dutch Oven

Remove to paper towels with a slotted spoon.

Equipment you will use

Slotted Spoon

Paper Towels

In the same pan, brown roast in drippings, over medium heat, on all sides.

Equipment you will use

Frying Pan

Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender.

Ingredients you will need

Peppercorns

Allspice Berries

Gingersnap Cookies

Bay Leaves

Preserves

Vinegar

Bacon

Onion

Water

Meat

Chill roast overnight in cooking liquid. Skim off fat.

Heat roast slowly in cooking liquid until heated through, about 1 hour.

Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan.

Equipment you will use

Frying Pan

Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.

Ingredients you will need

Broth