JODIE'S GERMAN SAUERBRATEN

Jodie's German Sauerbraten image

Provided by JoSele Swopes

Categories Beef

Time 4h30m

Number Of Ingredients 17

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1 c port wine
1/2 c apple cider vinegar
1/2 c red wine, dry burgundy
2 medium onions, yellow, medium sliced
1 large carrot, sliced
1 medium celery stalk sliced
4 sprig(s) parsley
1 medium bay leaf
2 clove allspice, whole
4 clove cloves, whole
1 Tbsp sea salt
1 Tbsp pepper
4 lb beef rump roast
1/3 c canola oil
8 Tbsp flour
1 Tbsp sugar
1/2 c ginger snaps (crushed)

Steps:

1. In a large plastic tub with a lid: Wipe meat with a damp cloth. Place the roast in bowl and prepare marinade to be poured into the same bowl.
2. Prepare the first 10 ingredients mix together and pour over the meat. put lid on good and tight so no air can get to it. Place in a cool place and marinade for three days, turning the meat 2 to 3 times a day.
3. On the third day, (day of the meal) remove the meat from the marinade and wipe it dry. Heat marinade in small pan. Heat dutch oven slowly, add cooking oil. Dredge the roast in the 2 Tbsp flour, salt and pepper mixture. Brown well, add in marinade, cover and simmer for 2 1/2 to 3 hours.
4. Strain Marinade and skim the fat, measure 3 1/2 Cups of the marinade into a pan and heat. In a small jar measure 1/2 cup water, the rest of the flour and sugar, place lid and shake till there are no lumps, slowly pour into marinade stirring all the while, bring to a boil, add crushed ginger snaps to the marinade, bring back to a boil stirring constantly.
5. Strain marinade through cheese cloth so that it is smooth. Pour over meat and simmer 20 minutes covered. Remove from heat slice roast, serve with potato dumpling use the gravy you made from the marinade over the meat and dumplings. Fantastic..