Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio
- 2 tablespoons vegetable oil
- 1 beef rump roast or bottom round roast (5 to 6 pounds)
- 2 onions, sliced
- 1 cup white vinegar
- 2 cups water
- 1/4 cup lemon juice
- 3 bay leaves
- 6 whole cloves
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 to 5 tablespoons ketchup
- 12 gingersnap cookies, crumbled
- In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour.
- During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken. Yield: 14-16 servings.
Originally published as Old-World Sauerbraten in Country Woman May/June 1992, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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