Traditional Sauerbraten

Recipe View 120 hrs In a large pot, combine the beef rump roast, chopped onions, red wine vinegar, water, 1 tablespoon of salt, 1 tablespoon of black pepper, sugar, cloves, and bay leaves. Ensure the meat is fully submerged. Cover and refrigerate for 2 to 3 days, turning the meat daily to ensure even marination.

Recipe View 5 mins Remove the beef from the marinade and pat it dry with paper towels, being sure to reserve the marinade for later use.

Recipe View 5 mins In a large bowl, season the all-purpose flour to taste with salt and black pepper. Sprinkle the seasoned flour mixture evenly over the beef, ensuring all sides are lightly coated.

Recipe View 10 mins Heat the vegetable oil in a large Dutch oven or pot over medium heat. Sear the beef on all sides until nicely browned, approximately 10 minutes. This step is crucial for developing a rich, deep flavor.

Recipe View 240 hrs Pour the reserved marinade over the beef in the Dutch oven. Cover tightly, reduce the heat to medium-low, and simmer gently until the beef is fork-tender, about 3 1/2 to 4 hours.

Recipe View 5 mins Carefully remove the beef from the Dutch oven and transfer it to a platter. Allow the meat to rest before slicing it against the grain.

Recipe View 10 mins Strain the solids from the remaining liquid in the Dutch oven, discarding the solids. Return the strained liquid to the pot and continue cooking over medium heat. Add the crumbled gingersnap cookies and simmer, stirring occasionally, until the gravy has thickened to your desired consistency, approximately 10 minutes. Adjust seasoning as needed.

Recipe View 5 mins Slice the rested beef and serve immediately, generously ladling the gingersnap gravy over the sliced meat. Pairs wonderfully with potato dumplings or spaetzle.