Sauerbraten
Serves: Four | Prep: 15 min | Cook: 1 hr, 15 min
Ingredients:
Sauerbraten:
3 lbs venison roast, or beef rump
1 cup water
1 cup white vinegar
1/4 cup sugar
2 Tbsp salt
2 onions, sliced and divided
1 lemon, sliced
6 dried bay leaves
10 whole cloves
10 whole black peppercorns
3-4 carrots, sliced 1-inch thick
12 gingersnap cookies
Directions:
In a large bowl or container, mix together water, vinegar, sugar, salt, one sliced onion, lemon, bay leaves, cloves, and peppercorns to create the marinade. Add the beef to the mixture, making sure it is well covered. Cover and place in the refrigerator for one week, turning and stirring the meat in the marinade once a day so the flavors distribute evenly.
When you’re ready to cook, remove the meat from the marinade and strain the liquid, reserving the marinade. Place the meat into a slow cooker or a covered roasting pan along with the carrots and the remaining one onion. Then pour the strained marinade over the top. If using a slow cooker, cook on low for 8–10 hours or on high for 4–5 hours, until the meat is very tender. If cooking in the oven, cover and roast at 350°F / 180°C for about 2–3 hours, again until the meat is fork-tender.
Once cooked, remove the meat and carrots from the cooking liquid and set aside. Pour the broth into a saucepan and bring it to a gentle boil on the stovetop. Whisk in crushed gingersnaps a little at a time to thicken the gravy, adding more or less depending on how thick you like it. Slice the meat and serve with the carrots and the rich gingersnap gravy spooned over the top.
Tip: If you plan to cook the sauerbraten later than the week of marinating, simply place the meat and marinade in the freezer. Thaw it in the refrigerator when you’re ready to cook.
Serve with Bread Dumplings and Mayonnaise Mashed Potatoes.
More Delicious Recipes:
Roast Fillet of Beef with Balsamic Caramelized Shallots
Slow Roasted Lamb Shoulder with Creamy Spicy Mint and Cilantro Sauce
Sage Roasted Pork Tenderloin
Crumbled Ham
Buttered Orange and Herb Roasted Turkey
