| Sauerbraten ~ While stationed in Germany, I really enjoyed this favorite German Beef Roast. 1 beef round rump roast, boneless (about 3 pounds) 2 cups water 1 cup vinegar 1 tsp salt 2 onions, peeled, sliced 1 carrot, pared ,sliced 5 peppercorns 2 whole cloves 1 bay leaf 2 juniper berries (optional) 1 tbsp lard (used in Germany...I prefer canola oil) ¾ cup golden raisins 5-6 gingersnaps, crumbled 1 tbsp apple, grated 1 tsp salt ¼ tsp black pepper 1 cup sour cream 1. Trim excess fat from roast and put meat into a large glass bowl. 2. Combine water, vinegar, salt, onion, carrot, peppercorns, cloves, bay leaf, and juniper berries in a saucepan. Bring to boiling, then set aside to cool. 3. Pour cooled marinade over meat, cover, and refrigerate 2-3 days; turn meat over several times during the marinating. 4. Remove meat from marinade and pat dry with paper towels. Reserve marinade. 5. Heat lard (oil) in a saucepot or Dutch oven; add meat and brown well on all sides. Put meat fat side up, in an electric crockpot. Strain marinade into crock pot. 6. Cover and cook on Low 8 to 10 hours. 7. Remove meat and keep warm. Turn crock pot to high. 8. Add raisins, gingersnaps crumbs, apple, salt, and pepper to liquid in crock pot; cook and stir until thickened. Blend in sour cream. 9. Cover and cook on High for 30 minutes. 10. Slice meat and serve with gravy. Accompany with potato dumplings, if desired. Serves 8 |
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