top of page

Grandma Rehm’s Sauerbrauten

(by Janet Conroy-Quirk)


Marinade:

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

flour

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.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page