Grandma Rehm’s Sauerbrauten

(by Janet Conroy-Quirk)


1 1/2 c. red wine vinegar

1 c. water

12 whole peppercorns

2 T. brown sugar

4 bay leaves

3 sliced onions

12 whole cloves

2 t. salt

1 t. dry mustard

12 gingersnap cookies, crushed

6 lb. beef rump roast


cooking oil

Mix all ingredients for marinade, and soak beef in refrigerator for at least 48 hours.

Remove beef, reserving the marinade, and dry with paper towels.

Dredge beef in flour.

Heat cooking oil and brown beef on all sides.

Strain marinade through a fine sieve, and add the liquid along with the beef to a Dutch oven or large pot.

Cover and simmer for 3 – 3 1/2 hours.

Slice and serve with potato dumplings and pickled red cabbage.

(Read The Secret, the story that accompanies this recipe.)

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