Bavarian Sauerbraten

Recipe Ingredients

2 1/2 cups	592ml	Dry red wine
1 1/2 cups	355ml	Red-wine vinegar
4		Onions
		Leaves from 1 bunch of celery
2 tablespoons	30ml	Coarse salt
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Mustard seeds
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
10		Whole cloves
2 teaspoons	10ml	Black peppercorns - crushed lightly
4		Parsley sprigs
2		Bay leaves
4 lbs	1816g / 64oz	Rump roast - tied
2 tablespoons	30ml	Clarified butter
1/2 cup	73g / 2.6oz	Crushed gingersnaps

Recipe Instructions

In a large bowl stir together well the wine, vinegar, 1 cup water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves. Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days.

Remove the meat from the marinade and reserve the marinade. Season the meat with salt and pepper. In a kettle heat the clarified butter over moderately-high heat until it is hot but not smoking. Add the meat and brown on all sides. Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender.

Transfer the meat to a cutting board. Strain the cooking liquid and skim off the fat. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring. Boil the sauce, stirring, until it is thickened and add salt and pepper to taste. Slice the meat and serve it with the sauce and "Potato Dumplings" (see recipe).

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9395) - from the TV FOOD - NETWORK

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