Traditional Sauerbraten from Germany

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Traditional Sauerbraten from Germany
  1. Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.

  2. Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.

  3. Refrigerate beef, turning daily, for 3 to 7 days.

  4. Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.

  5. Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.

  6. Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

Cook’s Notes:

For a lower carb option, substitute ground ginger or a thickener like Thick-It-Up(R) for the gingersnaps and/or sugar alternative for the sugar.

Substitute beef rump roast for the round, if desired. Substitute drippings for the butter, if desired.

Editor’s Note:

The nutrition data for this recipe includes the full amount of the vinegar marinade ingredients. The actual amount consumed will vary.

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