Ingredients with Measurements:
- 4 lbs beef rump roast
- 2 cups red wine vinegar
- 2 cups water
- 2 cups beef broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 10 whole black peppercorns
- 10 whole cloves
- 2 tsp salt
- 1 tsp sugar
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1/2 cup raisins
- 1/4 cup crushed ginger snaps
Special equipment needed:
- Large Dutch oven or heavy pot with lid
- Cheesecloth or muslin cloth
- Kitchen twine
Step-by-step instructions:
1. In a large Dutch oven or heavy pot, combine the red wine vinegar, water, beef broth, chopped onion, carrots, celery, bay leaves, black peppercorns, cloves, salt, and sugar. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
2. While the marinade is simmering, tie the beef rump roast with kitchen twine to keep its shape during cooking.
3. Remove the marinade from heat and let it cool to room temperature.
4. Place the beef rump roast in the marinade, making sure it is fully submerged. Cover the pot with a lid and refrigerate for 3-5 days, turning the beef occasionally.
5. After marinating, remove the beef from the marinade and pat it dry with paper towels. Strain the marinade through a cheesecloth or muslin cloth and reserve the liquid.
6. In the same Dutch oven or heavy pot, melt the butter over medium-high heat. Add the beef and brown it on all sides, about 10 minutes.
7. Sprinkle the flour over the beef and stir well to coat. Cook for 2-3 minutes, stirring constantly.
8. Pour the reserved marinade over the beef and bring to a boil. Reduce heat to low, cover the pot with a lid, and simmer for 2-3 hours, or until the beef is tender.
9. Remove the beef from the pot and keep it warm.
10. Strain the cooking liquid through a cheesecloth or muslin cloth and return it to the pot. Add the raisins and crushed ginger snaps and simmer for 10-15 minutes, or until the sauce thickens.
11. Slice the beef and serve it with the sauce.
Time:
Preparation time: 20 minutes
Marinating time: 3-5 days
Cooking time: 3-4 hours
5. Temperature:
Simmering temperature: low heat
Cooking temperature: medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 18g
Saturated fat: 8g
Cholesterol: 130mg
Sodium: 900mg
Total carbohydrates: 23g
Dietary fiber: 2g
Sugars: 11g
Protein: 44g
Substitutions for ingredients:
- Red wine vinegar: apple cider vinegar or white wine vinegar
- Beef broth: chicken broth or vegetable broth
- Raisins: prunes or dried apricots
- Ginger snaps: gingersnaps or gingerbread cookies
Variations:
- Use pork or venison instead of beef
- Add sliced apples or pears to the marinade
- Use honey or molasses instead of sugar
- Add sliced mushrooms to the sauce
Tips and tricks:
- Make sure to tie the beef rump roast with kitchen twine to keep its shape during cooking.
- Use a cheesecloth or muslin cloth to strain the marinade and the cooking liquid for a smooth sauce.
- Serve the sauerbraten with boiled potatoes or spaetzle.
Storage instructions:
Store the sauerbraten in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauerbraten in a covered pot over low heat, adding a little water or beef broth if needed to prevent it from drying out.
Presentation ideas:
Serve the sauerbraten on a large platter, surrounded by boiled potatoes or spaetzle. Pour the sauce over the beef and garnish with fresh parsley.
Garnishes:
Fresh parsley or chopped chives
Pairings:
- German red wine, such as Spätburgunder or Dornfelder
- German beer, such as Kölsch or Pilsner
Suggested side dishes:
- Boiled potatoes or mashed potatoes
- Spaetzle or egg noodles
- Red cabbage or sauerkraut
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
- If the beef is tough, simmer it for a longer time until it is tender.
Food safety advice:
- Make sure to fully cook the beef to an internal temperature of 145°F to prevent foodborne illness.
- Store the sauerbraten in the refrigerator at or below 40°F to prevent bacterial growth.
Food history:
Rheinischer Sauerbraten is a traditional German dish from the Rhineland region. It is made by marinating beef in a mixture of vinegar and spices for several days, then braising it in the marinade until tender. The sauce is thickened with ginger snaps or other cookies, giving it a sweet and sour flavor.
Flavor profiles:
The sauerbraten has a tangy and slightly sweet flavor from the vinegar and raisins, balanced by the savory beef and spices. The sauce is thick and rich, with a hint of gingerbread flavor.
Serving suggestions:
Serve the sauerbraten as a main course for a festive dinner or holiday meal. It pairs well with German beer or red wine.
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Region: German