This is my mother's Sauerbraten recipe. She normally served it with Spätzle, a short and rough egg noodle or tiny dumpling.
4-5 lb rump roast
2 cups apple cider vinegar
2 cups water
1-1/2 tsp salt
4 whole cloves
4 bay leaves
1 Tbsp sugar
Bring to boil 2 cups vinegar and 2 cups water, 1 ½ tsp salt, 12 peppercorns, 4 whole cloves, 4 bay leaves. Cool, pour over meat, cover and put in fridge for 3 to 5 days, turning each day.
Remove meat and pat dry. Strain marinade. Brown roast on all sides in dutch oven. Add a cup of marinade and a handful of carrots and onions. Simmer on stove top or roast in oven for about 2 hours or until tender, adding more marinade if necessary. Remove meat to a warm platter.
Gravy: Stir about a dozen crushed gingersnaps and a tablespoon of sugar into liquid. Simmer 10 minutes or so.
“This is not a secret family recipe so feel free to share it. Love to all, Mother.” [Ruth Adele (Cochensparger) Frysinger, 2009 September 25]
Webpage: Copyright Shepherd of the Hills Lutheran Church, McMinnville TN
Last updated on 2010 December 02 by the webmaster, Jim Frysinger.