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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Difficulty Level: medium
Recipe Id: GER101


  • 4 lb   beef rump or sirloin tip
  • 1 1/2 cup   vinegar
  • 1 cup  veal stock
  • 3/4 cup   water
  • 3 medium sliced onions
  • 2 stalks celery, sliced
  • 2 sliced carrots
  • 10 whole black peppers
  • 10 whole cloves
  • 3 bay leaves
  • 2 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 2 tablespoons flour
  • 3 tablespoon oil


  • 3 cups drippings 
  • 1 cup strained marinade
  • 5 tablespoons flour
  • 5 tablespoons ginger snap crumbs    

1. Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.

2. In a large bowl, thoroughly combine vinegar, stock, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.

3. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)

4. When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour.

5. In a Dutch oven, heat oil and slowly brown the meat well on all sides.

6. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.

7. Cover tightly and simmer on surface heat or in a preheated 350oF oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven.

8. Remove the meat and keep warm until ready to slice.

9. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat. 


1. In the Dutch oven, combine the gravy ingredients.

2. Stir and cook for about 5 minutes over medium heat until gravy has thickened.

3. Taste for seasonings and adjust if necessary.

This makes about 3 cups.


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