Try this Sauerbraten recipe or contribute your own.
- 2 tablespoons vegetable oil
- 1/3 cup brown sugar
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 2 cups cider vinegar
- 2 cups water
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 6 black peppercorns
- 2 onions, diced
- 3 carrots, chopped
- 2 stalks celery chopped
- 4 1/2 pounds rump roast
- 1 cup sour cream
- Carbohydrate 34.4899909023118 g
- Cholesterol 256.152379809479 mg
- Fat 39.6125059101611 g
- Fiber 3.31313249769329 g
- Protein 72.357343244253 g
- Saturated Fat 14.387198480511 g
- Serving Size 1 1 Serving (561g)
- Sodium 236.641365752342 mg
- Sugar 31.1768584046185 g
- Trans Fat 3.18375542633402 g
- Calories 797 calories
Step-by-step
- In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
- Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
- Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
- Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
- Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.
A properly prepared Sauerbraten yields tender, structurally softened beef enveloped in a tangy, spiced sour cream sauce that balances sharp acidity with deep umami. Acidic marinades dictate the success of this cut, transforming tough rump roast over a multi-day curing window.
Acid Penetration and Non-Reactive Ware
Cider vinegar forms the base of the curing liquid. Always submerge the meat in a glass or ceramic bowl. Reactive metals like aluminum will leach into the acidic brine, imparting a metallic taste to the beef. Poking deep holes into the 4 1/2-pound rump roast allows the spiced liquid to penetrate interior muscle fibers faster. Turn the roast daily during its five-day refrigeration period for even curing.
Braising Mechanics and Sauce Temperature
Pat the meat thoroughly dry with paper towels before searing to promote adequate surface browning in the Dutch oven. Simmer the roast for 1 1/2 hours until fork-tender. When finishing the pan sauce, incorporate the sour cream only after removing the sliced beef from active boiling heat. Exposing dairy proteins to high heat causes curdling. Maintain a gentle warmth to keep the sauce smooth.
