Sauerbraten I

Recipe View 7 mins In a large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, diced onions, chopped carrots, and chopped celery. Heat, stirring occasionally, until bubbles appear at the edges, but do not boil. (Approximately 5-7 minutes)

Recipe View 120 hrs Using a skewer or fork, poke deep holes all over the rump roast. Place the roast in a non-reactive bowl (glass or ceramic). Pour the vinegar mixture over the roast, ensuring it's fully submerged. Cover the bowl tightly and refrigerate for 5 days, turning the roast once daily to ensure even marination.

Recipe View 5 mins Remove the roast from the marinade and pat it dry with paper towels. Remove the bay leaf and peppercorns from the marinade and discard. Strain the remaining marinade through a fine-mesh sieve, reserving both the strained liquid and the softened vegetables.

Recipe View 2 mins Heat vegetable oil in a Dutch oven over medium-high heat. Sear the rump roast on all sides until deeply browned, approximately 1-2 minutes per side. This step is crucial for developing rich flavor.

Recipe View 1 hrs 30 mins Reduce heat to low. Return the reserved strained vegetables to the Dutch oven. Pour 1 cup of the reserved vinegar marinade over the roast and vegetables. Cover the Dutch oven tightly and simmer gently for 1 1/2 hours, adding more of the reserved marinade as needed to prevent the roast from drying out.

Recipe View 30 mins Remove the roast from the Dutch oven and let it cool slightly before slicing against the grain. Slice the roast and return the slices to the liquid in the pan. Cover and simmer for an additional 30 minutes to allow the flavors to meld.

Recipe View 2 mins Remove the Sauerbraten slices to a serving platter. Stir sour cream into the heated liquid in the Dutch oven and heat through gently, being careful not to boil. The sauce should thicken slightly. Pour the sour cream sauce over the meat and serve immediately.