• 2-3 lbs. beef rump roast
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 bay leaves
  • 1 teaspoon pepper corns
  • 1 teaspoon chopped garlic
  • ¾ cup red wine vinegar
  • 2 cups strong beef broth
  • ½ cup butter
  • 1-½ tablespoon flour
  • Ginger snaps
  • Noodles


Tie roast with string, and marinade for 16-24 hours in next 8 ingredients. Strain liquid out of marinade, then sear beef in 1/4 cup oil. Remove beef, then carmelize vegetables and herbs from marinade. Place beef on top, add marinade liquid and broth to half-cover the beef, and braise for 2 hours in oven.

Make a rue from 1/2 cup slightly browned butter and 1-1/2 tbsp flour. Skim fat from the braising liquid, stir in rue, replace beef, and braise for another 1/2 hour in oven.

Stir 1 cup chopped ginger snaps into sauce, blend well, then strain the sauce. Slice beef across the grain, set slices on noodles (spaetzle), and serve sauce on top.

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