Sauerbraten

1. 1

   A heavy 4-quart kettle or Dutch oven having a tight fitting cover will be needed.

2. 2

   Set out a deep 3 or 4-quart bowl, place beef round/rump in bowl.

3. 3

   Combine other ingredients in saucepan and heat without boiling.

4. 4

   Pour hot mixture over meat in bowl. Allow to cool.

5. 5

   Cover, set in refrigerator.

6. 6

   Marinate 72 hours, turning twice a day.

7. 7

   Remove from marinade, dry thoroughly.

8. 8

   Heat in kettle over low heat, 3 tablespoons butter.

9. 9

   Add the meat, and brown slowly on all sides over medium heat.

10. 10

    Slowly add 2 cups of the strained marinade.

11. 11

    Reserve remaining marinade for gravy. Bring liquid to boiling.

12. 12

    Lower heat; cover kettle and simmer for 2 1/2 to 3 hours or until fork tender.

13. 13

    Remove to warm platter and keep warm.

14. 14

    Pour cooking liquid from kettle and set aside for gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.