Sauerbraten

1. 1

   Combine first 5 ingredients.

2. 2

   Soak the rump roast meat in mixture for 48 to 72 hours.

3. 3

   Brown both sides of rump roast in a little fat; take out and brown butter and flour.

4. 4

   Fill your roasting pan with about 2 cups of the vinegar juice and stew the meat in it slowly for about an hour or so. Before serving, thicken gravy with a teaspoon of flour and 1/4 cup cream.

No additional tips available.