Traditional German Sauerbraten

Ingredients

• 2 1/2 to 3 pounds of beef rump roast or shoulder roast
• 1/2 cup of red wine vinegar
• 1/2 cup of red wine
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of sugar
• 1 teaspoon of ground ginger
• 1/2 teaspoon of ground cloves
• 1/2 teaspoon of ground allspice
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground black pepper
• 3 cups of beef broth
• 2 tablespoons of cornstarch
• 1/4 cup of cold water

Directions

1. In a medium bowl, combine the red wine vinegar, red wine, onion, garlic, sugar, ginger, cloves, allspice, cinnamon, and pepper. Mix to combine.
2. Place the beef roast in a large resealable plastic bag. Pour the marinade into the bag and seal. Refrigerate for at least 8 hours, or overnight.
3. Remove the beef from the marinade and reserve the marinade. Place the beef in a large pot and cover with the reserved marinade and beef broth. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Remove the beef from the pot and set aside. Strain the cooking liquid into a bowl and discard the solids. Return the liquid to the pot and bring to a boil. In a small bowl, mix together the cornstarch and cold water. Slowly add the cornstarch mixture to the boiling liquid, stirring constantly, until the liquid has thickened.
5. Slice the beef and return to the pot. Simmer until the beef is heated through and the sauce has thickened. Serve with mashed potatoes and vegetables.

Interesting Facts

• Sauerbraten is a traditional German recipe that is typically served during the holidays.
• The traditional German version of this dish is made with a cut of beef called a rump roast, but any type of beef roast can be used.
• The marinade for the beef must be marinated for at least 8 hours to ensure the beef is tender and flavorful.