While barbecue is my passion, I love German food! Although my bride doesn't like what she calls "brown meat," I thought I'd make sauerbraten (German sour beef) for a comforting fall meal.
With some advice from Wing Commander, I marinated a four-pound beef rump roast for five days in a combination of red wine, cider vinegar, homemade beef stock and various herbs and spices...
Here's the roast after marinating for two days...
After turning it every day for another three days it was taken from the marinade, patted dry, seasoned with smoked kosher salt and freshly cracked black pepper and seared with lard in a very hot cast iron skillet...
And then transferred to a slow cooker set on high with some freshly sautéed onions, carrots, celery and the strained marinade...
Six hours later the roast was ready and it was time to strain the marinade and make a gingersnap gravy
I prepared some sautéed red cabbage with apples and onions (Rote Kohl) to go with the beef...
And made some boiled parsley and garlic Red Bliss potatoes and sautéed tarragon baby carrots. (I would have made dumplings to soak up all that great gravy but we had some earlier in the week when I did Chicken & Dumplings).
This is ready to eat!
