| Level: | Easy |
| Total: | 2 days 9 hr 30 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 3-pound beef rump roast
- Kosher salt
- 1 pound frozen chopped onions
- 3/4 cup red wine vinegar
- 2 tablespoons pickling spice blend
- 1 tablespoon honey
- 8 to 10 whole black peppercorns
- 3 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1 cup red wine, whatever type you like
- 1 pound boiled peeled small potatoes, for serving
- Sunny’s Simple Red Cabbage Kraut, recipe follows
- 4 cups beer (your favorite beer, as long as it’s not too chocolatey dark)
- 3/4 cup sugar
- 3/4 cup apple cider vinegar
- 2 teaspoons red pepper flakes
- 1 teaspoon mesquite liquid smoke
- 4 cloves garlic, grated on a rasp grater or finely minced
- 4 whole black peppercorns
- 1/2 cup thinly sliced Vidalia onions
- 1 head red cabbage, thinly sliced
Instructions
- For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
- For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don’t forget the ends!
- Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
- Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
- Slice the beef and serve with the sauce, boiled potatoes and Sunny’s Simple Red Cabbage Kraut.
- To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.
Reviews
We literally ate this with a spoon! I made a few changes though but the flavor was spot on.
I used one large sweet onion (halved and thinly sliced), placed the peppercorns and pickling spice in a sachet, didn’t flour the meat before searing, cooked it for 12 hours in crockpot on low, removed sachet and sliced the roast (fall apart tender), turned crockpot on high, made a cornstarch slurry to thicken liquid for a gravy consistency, and added the meat back to the crockpot.
DELICIOUS!!!
I used one large sweet onion (halved and thinly sliced), placed the peppercorns and pickling spice in a sachet, didn’t flour the meat before searing, cooked it for 12 hours in crockpot on low, removed sachet and sliced the roast (fall apart tender), turned crockpot on high, made a cornstarch slurry to thicken liquid for a gravy consistency, and added the meat back to the crockpot.
DELICIOUS!!!
My Dad gave this 5 gold forks. I read the reviews after I started the marinade process. I wish I read them first because I highly recommend putting the pickling spices in a bag. I am not a big meat eater but LOVED this dinner. Suggestions: some reviews said the meat was dry so I doubled the red wine vinegar and water for the marinade and added all the liquid to the crockpot. I did not double the red wine. Also, I did marinate for 2 days.
I did not use liquid smoke for the cabbage since I had hickory, not mesquite flavored smoke. The cabbage is excellent without it.
I frequent a German restaurant and I think this is as good.
For the potatoes I used little golds and they added a nice touch to the meal, definitely sprinkle with parsley.
My parents absolutely loved this dinner and so did I.
Wo ist denn die Soße???? The true Bavarian and other German way is to definitely make a gravy for this meat. I noticed someone mentioned it was dry well, the gravy was missing. That’s what makes the sauerbraten so good is the tart gravy that covers the meat. Definitely won’t try again!
Very good with a few modifications: 1) your can do the marinade overnight, but probably is better with longer marinade, 2) as noted, use chuck roast instead and slow cook for 9-10 hours – falls apart with tongs and forks – no need to slice. 3) put pickling spice and peppercorns in a bouquet garni/sachet), 4) use fresh onions and don’t strain at the end, just skin off fat. 5) Need to serve with the ‘gravy’ otherwise a little dry. For potatoes: 1) Bring to boil in well salted water, and then simmer for 10-15 minutes until fork tender, 2) toss with butter, salt, pepper and chopped parsley. For kraut: 1) use just 1/2 cup sugar, 2) use just one teaspoon red pepper flakes, 3) omit liquid smoke. Yum. 4 out of 4 people thought this was really good and wood want it again.
Awful. So disappointed :(. Don’t waste your time. Sadly not even worth a star.
Not too much “easy” about this recipe, I believe. We used a chuck roast as someone suggested and it turned out to be very tender. I would suggest putting the pickling spice into a sachet and removing it before serving because some of those spices are rather overwhelming and unpleasant on their own.
How come on the Kitchen Sunny said 6 hours to overnight and now I click on the recipe and it’s telling me two days?
On a Sunday morning I went out special to pick up the rump roast figured I would rush the marinate by doing it for 5 hours and pop the roast in the slow cooker by 1pm. Now after clicking on the recipe it says marinate for 2 days….well cooking something 6-8 hrs in a slow cooker doesn’t work with my professional schedule during the week Thanks a lot!
Yet another impractical recipe featured on the Kichen….pull that marshmallow program off the air or get some better real life recipes.
Fair warning with apologies: this is not a review, but a comment.
My German grandmother made her own version of this using no sour ingredients (vinegar, honey, etc.), but including onions, picking spice, parsley, salt and pepper. This was all by feel and I still guestimate every time I fix it. The chuck or brisket is not marinated; is browned, covered with spices, onions and broth; is braised (covered) for several hours in the oven until tender; the juices are strained and thickened with a beure manie to make a lucious gravy. Gram served it with red cabbage and potato dumplings. We have mashed or oven roasted potatoes along with the cabbage. To this day, I really don’t like sauerbraten, but this is lovely. The pickling spice is magical.
I used chuck roast instead of rump because that’s what I could find. Also could find pickling spice, so I fished some out of a jar of claussens and added some of the juice (I only lightly salted the meat given the saltiness of the pickle juice). This roast is going in my regular rotation for the cold months. Definitely don’t skip out on the kraut. Even my boyfriend loved it, and he hates cabbage.
The meat was very dry so I will use another cut of beef like chuck roast next time. I must also say that this app is extremely difficult to find My Stuff because my saved recipes used to be in alphabetical order so I have to painstakingly search through all my saved recipes to find what I need. Please consider alphabetizing. saved recipes