How I Make The Best Sauerbraten for Oktoberfest

By Sip and Feast · 240 min

Ingredients

Instructions

1. Put all the marinade ingredients in a pot and bring to a boil. Lower the heat and simmer for 10 minutes, then turn off the heat and let it cool.
2. Once cool, put the rump roast in the pot, coat it with the marinade, cover and refrigerate. Turn the roast every 12 hours. Marinate for at least 4 days.
3. Preheat the oven to 300°F and make room for a Dutch oven with its lid.
4. Remove the roast and pat it very dry. Pour the marinade into a bowl, keeping all of it, and wipe out the pot.
5. Put the flour on a plate. Season the roast on all sides with salt and pepper, dredge it in flour and shake off the excess.
6. Heat the pot on medium with 3 tablespoons lard or vegetable oil. Brown the roast on all sides, about 10-15 minutes.
7. Return the marinade to the pot and bring it to a simmer. Turn off the heat, cover tightly and braise in the oven until tender. Check with a knife after 3 hours; if there is resistance, cover and cook 45 more minutes, then check again.
8. Place the roast on a platter and tent with foil. Strain the solids from the sauce, return the sauce to the pot over medium heat and whisk in the crushed gingersnaps.
9. Add the optional raisins and simmer for 10 minutes. If the gravy is still thin, whisk in cornstarch slurry. Once thick enough, taste and season with salt and pepper if needed.
10. Slice the meat against the grain, arrange it on the platter, pour the sauce over and serve any reserved sauce on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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