• 12servings
  • 250minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon whole peppercorns

  2. 1 tablespoon whole allspice

  3. 1 tablespoon salt

  4. 1 beef rump roast or bottom round roast (4 to 5 pounds)

  5. 4 bacon strips, diced

  6. 1 cup vinegar

  7. 1 cup water

  8. 12 whole peppercorns

  9. 12 whole allspice

  10. 1 large onion, sliced

  11. 2 bay leaves

  12. 1 jar (12 to 13 ounces) plum preserves or preserves of your choice

  13. 2 gingersnaps, crushed

  14. 1 cup beef broth or port wine

  15. 1/2 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Sauerbraten Recipe photo by Taste of Home Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon.

  2. In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender.

  3. Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour.

  4. Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy. Yield: 12-14 servings.

  5. If Cooking for Two: Freeze serving-size portions of meat and gravy together in airtight containers.


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