Kolbs Sauerbraten Food

KOLB'S SAUERBRATEN

Steps:

• Make the marinade: combine all ingredients except beef, flour and ginger together in a large bowl whisking to dissolve the sugar and salt.
• Place beef in the marinade, cover and refrigerate, turning occasionally for 1 week.
• Remove from marinade (reserving marinade), wipe dry with paper towels.
• Heat oil in a dutch oven on the stovetop and sear the beef on all sides. Lower heat and pour marinade back over beef and cook slowly until tender.
• Check after 2 hours this may take another hour.
• When tender, remove beef and let rest.
• Make the gravy: strain marinade into a pot and boil about 5 minutes to reduce a bit.
• Wisk in flour and ground ginger to help thicken the gravy.
• Taste the gravy and adjust if necessary with vinegar and sugar to taste.
• Slice beef and serve with gravy.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.