This classic German Sauerbraten is a labor of love that rewards patience with incredible flavor. The beef rump roast is marinated for several days in a mixture of vinegar, water, onions, and spices, which tenderizes the meat and infuses it with a deep, tangy taste. The standout feature is the “Ingwer Kuchen” sauce, made by dissolving gingersnaps into the reduced marinade and thickening it with sour cream. This creates a rich, slightly sweet, and spicy gravy that perfectly balances the acidity of the vinegar. Serve this hearty dish with red cabbage, potato dumplings, or spaetzle for an authentic and comforting meal.
Sauerbraten Mit Ingwer Kuchen Sosse
Description
This classic German Sauerbraten is a labor of love that rewards patience with incredible flavor. The beef rump roast is marinated for several days in a mixture of vinegar, water, onions, and spices, which tenderizes the meat and infuses it with a deep, tangy taste. The standout feature is the "Ingwer Kuchen" sauce, made by dissolving gingersnaps into the reduced marinade and thickening it with sour cream. This creates a rich, slightly sweet, and spicy gravy that perfectly balances the acidity of the vinegar. Serve this hearty dish with red cabbage, potato dumplings, or spaetzle for an authentic and comforting meal.Ingredients
Directions
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Place the beef roast in a deep non-reactive bowl large enough to hold it.
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Add sliced onions, peppercorns, whole cloves, and bay leaf over the meat.
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Pour white vinegar, cider vinegar, and 1 cup of water over the roast to cover.
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Cover the bowl and refrigerate for 4 days, turning the meat twice daily.
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Remove the meat from the marinade, pat dry with paper towels, and reserve the marinade.
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Strain the marinade through a fine-mesh sieve, pressing on solids to extract liquid; reserve 1 cup of the strained liquid and the onions.
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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 until golden brown.
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Sprinkle the browned meat with salt.
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Pour boiling water around the meat in the Dutch oven.
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Crush the gingersnaps and sprinkle them into the pot.
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Cover and simmer gently for 1 1/2 hours, turning the meat occasionally.
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Add the reserved 1 cup of marinade liquid and continue cooking covered for 2 to 3 more hours, or until the meat is fork-tender.
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Remove the meat from the pot and keep warm.
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Strain the cooking juices from the pot into a large saucepan, discarding solids.
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In a small bowl, whisk together sour cream and flour until smooth.
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Bring the strained cooking juices to a simmer in the saucepan.
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Slowly whisk the sour cream mixture into the hot juices.
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Cook, stirring constantly, until the sauce thickens and becomes smooth, about 2-3 minutes.
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Slice the beef into 1/4-inch thick slices.
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Arrange the meat slices on a heated platter and pour the hot gravy over them.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1955.6kcal
- % Daily Value *
- Total Fat 97.5g150%
- Saturated Fat 34.6g173%
- Cholesterol 370.0mg124%
- Sodium 2820.6mg118%
- Total Carbohydrate 156.0g52%
- Dietary Fiber 57.5g230%
- Sugars 8.9g
- Protein 149.6g300%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The marinade must be kept in a non-reactive container (glass or ceramic) to prevent metallic flavors.
Ensure the sour cream mixture is whisked thoroughly before adding to the hot sauce to prevent lumps. Do not boil the sauce vigorously after adding the sour cream, as it may curdle.
Leftovers keep well in the refrigerator for up to 3 days. The flavors often improve the next day.
