- 1 tablespoon whole peppercorns
- 1 tablespoon whole allspice
- 1 tablespoon salt
- 1 beef rump roast or bottom round roast (4 to 5 pounds)
- 4 bacon strips, diced
- 1 cup vinegar
- 1 cup water
- 12 whole peppercorns
- 12 whole allspice
- 1 large onion, sliced
- 2 bay leaves
- 1 jar (12 to 13 ounces) plum preserves or preserves of your choice
- 2 gingersnaps, crushed
- 1 cup beef broth or port wine
- 1/2 cup all-purpose flour
- Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon.
- In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender.
- Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour.
- Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy. Yield: 12-14 servings.
Originally published as Sauerbraten in Reminisce January/February 1994, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Oct. 20, 2011
"Great method to cut marinating fridge time. I liked this a lot!"