Sauerbraten Karl Ratzsch S Old World Restaurant Style

Description

This is marvelous! It is from a restaurant in milwaukee and i clipped it from a 1978 issue of family circle and have been making it ever since. My family likes the flavor of a full five days of marinating, but it is milder and still delicious after only three or four days. Great with potato pancakes or spaetzle!

Ingredients

• Boneless Beef Rump Roast
• Water
• Red Wine Vinegar
• Sugar
• Onion
• Celery
• Salt
• Ground Pepper
• Pickling Spices
• Vegetable Shortening
• Gingersnaps

Instructions

1. Trim meat of all but a thin layer of fat
2. Place in a glass bowl
3. Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl
4. Stir to mix
5. Cover with plastic wrap
6. Refrigerate 3 to 5 days, turning meat each day
7. Remove meat from marinade
8. Reserve marinade
9. Pat meat dry with paper toweling
10. Heat shortening in dutch oven
11. Brown meat on all sides
12. Remove fat from pan
13. Pour marinade over meat
14. Roast uncovered at 350 degrees for 30 minutes
15. Cover
16. Continue roasting 2 1 / 2- 3 hours, or until meat is tender
17. Remove meat to platter
18. Strain marinade
19. Remove fat and return marinade to pan
20. Stir in gingersnap crumbs
21. Heat until thickened
22. Strain again
23. Slice meat and serve with gravy