Traditional Beef Sauerbraten
A German classic blending elements of pot roast with the surprise finishing ingredient of ginger snap cookies to add that unique spice flavor to the dish. The marinating takes at least 2 days in advance to properly impart its flavor so be sure to plan ahead,
3 lbs beef rump roast
10 ginger snap cookies, crumbled
2 large onions, chopped
1 cup red wine vinegar, or to taste
2 tbsp all-purpose flour
2 tbsp vegetable oil
10 whole cloves, or more to taste
2 bay leaves, or more to taste
1 tbsp white sugar
1 tbsp salt
1 tbsp ground black pepper
1 cup water
1. Place beef rump roast, onions, vinegar, water, 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.
2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
3. Heat vegetable oil in a large dutch oven or pot over medium heat and cook beef until brown on all sides, about 10 min. 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, rest and then slice.
4. Strain solids from remaining liquid and continue cooking over medium heat. Add ginger snap cookies and simmer until gravy is thickened about 10 min. Serve gravy over sliced beef.