Wednesday, June 13, 2012

Old World Sauerbraten

Even though it's June, it's been cool this year for the last few weeks and so hubby asked if I could make one of his favorite meals one more time this season - sauerbraten.   Here's the recipe I've used for years.

Old World Sauerbraten

2 Tbsp. cooking oil
1 beef rump roast (5-6 lbs.)
2 onions, sliced
1 cup vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 tsp. salt
1/2 tsp. pepper
4-5 Tbsp. ketchup
12 gingersnaps, crumbled

In a Dutch oven, heat oil over medium-high heat.  Brown beef on all sides.  Add all the remaining ingredients except gingersnaps; bring to a boil.  Reduce heat; cover and simmer until beef is tender, about 3 hours.  During the last 30 minutes, stir in gingersnaps.  Remove meat, discard bay leaves and cloves.  While slicing meat, bring gravy to a boil to reduce and thicken.

Serve with red cabbage, mashed potatoes and whatever veggie you'd like.