Traditional Sauerbraten Tarifi

Malzemeler

• 3 pounds beef rump roast, 2 large onions, chopped, 1 cup red wine vinegar, or to taste, 1 cup water, 1 tablespoon salt, 1 tablespoon ground black pepper, 1 tablespoon white sugar, 10 whole cloves, or more to taste, 2 bay leaves, or more to taste, 2 tablespoons all-purpose flour, salt and ground black pepper to taste, 2 tablespoons vegetable oil, 10 gingersnap cookies, crumbled

Hazırlanışı

1. * Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade. * Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. * Heat vegetable oil in a large Dutch oven or pot over medium heat cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice. * Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

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