- Prep: 25 min
- Cook Time: 3 hr 15 min
- Serving: 8
Find the lederhosen and dirndles; it's time to make Sauerbraten!
Ingredients
- 1, 3 pound rump roast
- 2 garlic cloves, minced
- 1 1/2 cups red wine vinegar
- 1 1/2 cups water
- 3/4 cup onion, sliced
- 2 bay leaves
- 1/2 teaspoon whole cloves
- 1/4 cup sugar
- 1 tablespoon paprika
- 2 tablespoons flour
Directions
- Rub roast with garlic, salt and pepper. Place in a deep glass bowl.
- Heat water and vinegar, but don't boil; add onion, bay leaves, cloves, paprika and sugar. Pour hot liquid over roast. Cover at least 1/2 of meat with liquid. Let cool and cover with plastic wrap.
- Refrigerate roast in marinade for 5 days, making sure to turn meat once a day. Drain. Reserve juice.
- Bake, covered, at 350 degrees F for 3 hours or until done. Heat reserved juice until boiling and thicken if desired with 2 tablespoons of flour to make a gravy. Serve with noodles or potatoes
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