This traditional German Saurebraten is a hearty, comforting dish perfect for family dinners or cozy weekend meals. The rump roast is tenderized through a multi-day marinade of white vinegar, spices, and onions, resulting in a deep, tangy flavor profile. Slow-simmered until fork-tender, the beef is served in a luxurious gravy thickened with sour cream and crushed gingersnaps, which add a subtle warmth and sweetness. It pairs beautifully with red cabbage, spaetzle, or mashed potatoes. This recipe requires patience during the marination phase but yields an incredibly flavorful and satisfying main course that showcases the best of European home cooking.
Saurebraten & Gingersnaps
Description
This traditional German Saurebraten is a hearty, comforting dish perfect for family dinners or cozy weekend meals. The rump roast is tenderized through a multi-day marinade of white vinegar, spices, and onions, resulting in a deep, tangy flavor profile. Slow-simmered until fork-tender, the beef is served in a luxurious gravy thickened with sour cream and crushed gingersnaps, which add a subtle warmth and sweetness. It pairs beautifully with red cabbage, spaetzle, or mashed potatoes. This recipe requires patience during the marination phase but yields an incredibly flavorful and satisfying main course that showcases the best of European home cooking.Ingredients
Directions
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Place the beef roast in a large non-reactive bowl.
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Add sliced onions, peppercorns, cloves, and bay leaf to the bowl with the meat.
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Combine white vinegar, cider vinegar, and 1 cup water; pour over the meat.
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Cover and refrigerate for 4 days, turning the meat twice daily.
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Remove meat from marinade, pat dry with paper towels.
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Strain marinade, reserving the onions and 1 cup of the liquid.
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Heat vegetable oil in a large Dutch oven over medium-high heat.
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Brown the beef roast on all sides.
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Sprinkle the browned meat with salt.
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Pour boiling water around the meat in the pot.
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Crush the gingersnaps and sprinkle them into the pot.
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Cover and simmer for 1 1/2 hours, turning the meat occasionally.
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Add the reserved 1 cup of marinade and continue simmering covered for 2 more hours, or until meat is tender.
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Remove the meat from the pot and keep warm.
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Strain the cooking juices into a saucepan, discarding solids.
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In a small bowl, whisk together sour cream and flour until smooth.
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Stir the sour cream mixture into the hot cooking juices.
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Cook over medium heat, stirring constantly, until the gravy thickens and is smooth.
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Slice the beef into 1/4-inch slices.
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Arrange sliced meat on a heated platter and pour the hot gravy over it.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1935.6kcal
- % Daily Value *
- Total Fat 97.4g150%
- Saturated Fat 34.6g173%
- Cholesterol 370.0mg124%
- Sodium 2818.6mg118%
- Total Carbohydrate 151.3g51%
- Dietary Fiber 56.6g227%
- Sugars 6.8g
- Protein 149.0g298%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
