Classic Sauerbraten Recipe with Gingersnap Gravy - Authentic German Flavor

INGREDIENTS

3 cups water 1 cup cider vinegar 1 onion, thinly sliced 3 tablespoons brown sugar 1‑1/2 teaspoons salt 1 teaspoon ground ginger 1 teaspoon whole allspice 1 teaspoon whole cloves 1/2 teaspoon juniper berries 2 cloves garlic, crushed 1 beef rump roast (about 4 pounds) 2 tablespoons vegetable oil 2 tablespoons all-purpose flour 1/4 cup crushed gingersnaps

PREPARATION:

1. To prepare marinade, bring water and vinegar to a boil in large saucepan over high heat. Remove from heat; add onion, sugar, salt, ginger, allspice, cloves, juniper berries and garlic. Cool slightly.
2. Place roast in large glass bowl or large resealable food storage bag; pour marinade over roast. Cover or seal bag; refrigerate at least 8 hours, turning occasionally.
3. Remove roast from marinade, reserving marinade. Pat dry with paper towels. Heat oil in Dutch oven over medium-high heat. Brown roast on all sides. To braise roast, add marinade to Dutch oven. Reduce heat to low. Cook, covered, 2-1/2 to 3-1/4 hours until fork-tender. Remove roast from Dutch oven; set aside.
4. Strain braising liquid through fine-meshed sieve into large bowl; discard spices and onion. Skim fat from braising liquid with spoon; discard. Measure 2 cups braising liquid; discard remaining braising liquid. Place 1-1/2 cups liquid in Dutch oven. Place flour in small bowl; gradually whisk remaining 1/2 cup braising liquid into flour. Stir mixture into liquid in Dutch oven. Add gingersnaps; mix well. Bring to a boil.
5. Return roast to Dutch oven. Reduce heat to low; cook, covered, 15 to 20 minutes until flavors blend and sauce thickens. Slice roast and serve with thickened sauce.

This recipe appears in: European