Name: Sauerbraten
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 yellow onion, chopped -; 2 c. red wine -; 1 1/2 c. red wine vinegar -; 10 whole black peppercorns, cracked -; 8 juniper berries -; 8 whole cloves -; 2 dried bay leaves -; 1 (3- to 4-lb.) beef rump roast or bottom round roast -; 1 tbsp. kosher salt -; 2 tbsp. vegetable oil -; 1 yellow onion, finely chopped -; 1/2 tsp. kosher salt -; 3/4 c. (50 g.) gingersnap cookie crumbs -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sauerbraten

1. 1 yellow onion, chopped -

2. 2 c. red wine -

3. 1 1/2 c. red wine vinegar -

4. 10 whole black peppercorns, cracked -

5. 8 juniper berries -

6. 8 whole cloves -

7. 2 dried bay leaves -

8. 1 (3- to 4-lb.) beef rump roast or bottom round roast -

9. 1 tbsp. kosher salt -

10. 2 tbsp. vegetable oil -

11. 1 yellow onion, finely chopped -

12. 1/2 tsp. kosher salt -

13. 3/4 c. (50 g.) gingersnap cookie crumbs -

How to cook deliciously - Sauerbraten

1. Stage

In a large pot, combine onion, red wine, red wine vinegar, peppercorns, juniper berries, cloves, bay leaves, and 1 cup water. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 10 minutes. Let cool to room temperature.

2. Stage

Place beef in a large, non-reactive container; season all over with salt. Pour marinade over. Cover and refrigerate 3 days, turning beef twice a day if not completely covered by marinade.

3. Stage

Preheat oven to 250°. Remove beef from marinade and pat dry. Strain marinade and reserve.

4. Stage

In a large Dutch oven over medium-high heat, heat oil. Add beef and cook, turning occasionally, until browned on all sides, 10 to 15 minutes. Transfer to a plate.

5. Stage

Reduce heat to medium. Add onions and salt and cook, stirring often, until softened and translucent, 4 to 5 minutes. Add reserved marinade, stirring to scrape up browned bits from bottom of pot. Return beef and any accumulated juices to pot and bring to a boil.

6. Stage

Cover pot with foil. Transfer to oven and bake until meat shreds from the outside and a paring knife is easily inserted into the center, 4 1/2 to 5 hours.

7. Stage

Transfer meat to a cutting board and tent with foil. Let sit at least 30 minutes.

8. Stage

Meanwhile, strain sauce and return to pot. Bring to a boil over high heat; whisk in gingersnap crumbs. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 15 minutes more.

9. Stage

Slice meat against the grain into 1/4"-thick slices and transfer to a platter. Serve with sauce alongside.