Sauerbraten Recipe -- Bitumen Day, 3rd of Snowy, Year 233

Sauerbraten -- Marinated Rump Roast

Start with 4 lbs of rump roast -- beef (or bison if you can get it)

For 4 pounds of meat you need the following, so you will need to adjust.

2 medium onions, sliced
1/2 lemon, sliced
1.5 cups red wine vinegar (can use cider or white)
2.5 cups water
12 whole cloves
6 bay leaves
8 whole pepper corns
1 tbsp salt
1 tbsp sugar
1/4 tsp powdered ginger

4 pounds rump roast
broken ginger snaps for gravy

1. In large bowl or crock, combine all ingredients except meat and crumbs. Add meat, turning to coat. Cover and refrigerate about 36 hours, turning meat at least twice daily.


2. When ready to cook, remove meat and wipe dry. Brown in 2 tbsp hot fat. Add marinade (remove lemon slices). Cover and cook 2 hours (at 325F) or till tender. Remove meat.


3. For each cup of gravy: combine 3/4 cup strained marinade and 1/4 cup water; add 1/3 cup broken gingersnaps. Cook and stir a few minutes to thicken.

Serves 10.