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Howard's Sauerbraten

Cooking for family and friends is a favorite pastime. People always seem to look forward to this tender beef roast with traditional tangy gravy.—Howard Koch, Lima, Ohio

8 ServingsPrep: 20 min. + marinating Cook: 3 hours

Ingredients

2-1/2 cups water
1-1/2 cups red wine vinegar
2 medium onions, sliced
1 carrot, finely chopped
1 celery rib, finely chopped
8 whole cloves
4 bay leaves
1/2 teaspoon whole peppercorns
1 beef rump roast or eye of round (about 3 pounds)
1/4 cup butter, cubed
GINGERSNAP GRAVY:
1/2 cup water
2 tablespoons sugar
1/2 cup gingersnap crumbs (about 12 cookies)

Directions

In a 4-cup glass measure, combine the water and vinegar; pour half
into a saucepan. Divide each of the vegetables and seasonings
between both mixtures. Bring mixture in saucepan to a boil; cool to
room temperature. Cover and refrigerate mixture in glass measure.
Place beef in a large resealable plastic bag; add cooled vinegar
mixture and turn to coat. Place in a baking dish. Refrigerate for 2
days, turning occasionally.
Drain beef, discarding marinade and vegetables in bag; pat roast dry.

2 of 2

Howard's Sauerbraten (continued)

Directions (continued)

In a Dutch oven, brown roast in butter on all sides. Add reserved
vinegar mixture; bring to a boil. Reduce heat; cover and simmer
until meat is tender, about 3 hours.
For gravy, remove roast and keep warm. Strain cooking liquid,
discarding vegetables and seasonings. Measure 1-1/2 cups of the
cooking liquid; add to saucepan. Add water and sugar. Bring to a
boil, stirring to dissolve sugar. Reduce heat. Add gingersnap
crumbs; simmer until gravy thickens. Serve with roast. Yield: 8
servings.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.