Classic German Sauerbraten

Follow our step-by-step guide on how to make Classic German Sauerbraten.

1. Step 1

   To create a mouthwatering beef rump roast, start by gathering a large pot and combining your beef, chopped onions, red wine vinegar, water, a tablespoon each of salt and black pepper, white sugar, whole cloves, and bay leaves.

2. Step 2

   This flavorful mixture is the key to a delicious marination, so cover the pot and let it chill in the refrigerator for 2 to 3 days.

3. Step 3

   Remember to turn the meat daily to ensure it absorbs all those wonderful flavors.

4. Step 4

   After the marination period, take the beef out of the pot and gently pat it dry with paper towels, setting aside the marinade for later use.

5. Step 5

   In a separate bowl, mix all-purpose flour with a pinch of salt and black pepper.

6. Step 6

   Dredge the beef in this seasoned flour, making sure it’s evenly coated for a delightful crust.

7. Step 7

   Next, heat some vegetable oil in a large Dutch oven or pot over medium heat.

8. Step 8

   Sear the beef on all sides until it’s beautifully browned, which should take about 10 minutes.

9. Step 9

   Once the beef is nicely browned, pour the reserved marinade over it, cover the pot, and reduce the heat to medium-low.

10. Step 10

    Let it simmer gently for about 3 1/2 to 4 hours, allowing the beef to become tender and infused with flavor.

11. Step 11

    When it’s done, transfer the beef to a platter and slice it against the grain for the best texture.

12. Step 12

    Now, let’s make a rich gravy! Strain the solids from the remaining liquid in the pot, then return the liquid to the heat.

13. Step 13

    Crumble in some gingersnap cookies and simmer until the gravy thickens, which should take around 10 minutes.

14. Step 14

    This sweet and spicy gravy is the perfect finishing touch, so serve it generously over your sliced beef.

15. Step 15

    Enjoy the delightful flavors and the warmth of a home-cooked meal!.