Sauerbraten (marinated pot roast)

8 Servings

Ingredients

Quantity Ingredient
1 cup Dry red wine
1½ cup Cold water
5 Black peppercorns,crushed
1 Large bay leaf
3 tablespoons Shortening
½ cup Gingersnap crumbs
½ cup Red wine vinegar
1 Large onion,thinly sliced
4 Juniper berries,crushed
4 pounds Beef rolled rump roast*
½ cup Water
2 Slices white bread w/o crust
½ cup All-purpose flour
1½ teaspoon Salt
⅛ teaspoon Ground white pepper
2 Eggs,beaten
2 teaspoons Salt
½ cup Dry bread crumbs
2 tablespoons Butter or margarine
½ cup Uncooked regular farina
⅛ teaspoon Ground nutmeg
3½ cup Riced cooked potatoes
4 quarts Water
2 tablespoons Butter or margarine

Directions

POT ROAST

POTATO DUMPLINGS

POT ROAST: Mix wine, vinegar, 1½ cups water, the onion, peppercorns, juniper berries and bay leaf in saucepan. Heat to boiling. Remove from heat; cool in refrigerator to room temperature. Pierce surface of roast with fork. Place roast in 3-quart glass bowl; pour on marinade. Cover tightly and refrigerate 2 to 3 days, turning roast several times each day.

Remove roast from marinade and pat dry. Strain marinade, reserving liquid and discarding onion and spices. Melt shortening in Dutch oven. Brown roast in hot shortening about 10 minutes. Remove roast; pour off fat.

Heat 2 cups of the reserved marinade and ½ cup water to boiling in Dutch 1 minute. Thinly slice brisket diagonally across grain; serve with gravy.

Remove roast to heated platter; cover with aluminum foil to keep warm.

Measure liquid in Dutch oven into large measuring cup; skim off fat.

Add enough reserved marinade to measure 2 ½ cups if necessary. (If liquid measures more than 2 ½ cups, boil rapidly to reduce amount to 2 ½ cups.) Heat liquid and gingersnap crumbs over medium heat, Stirring frequently, 10 minutes; strain. Serve gravy with roast and Potato Dumplings.

*NOTE: Beef bottom round or boneless chuck eye roast can be substituted forthe rolled rump roast. POTATO DUMPLINGS: Cut bread into ½-inch cubes. Melt 2 tablespoons butter in 8-inch skillet. Cook bread cubes in butter oven medium heat, stirring frequently, until golden brown. Drain on paper towels. Mix flour, farina, 1 ½ teaspoons salt, the nutmeg, pepper and potatoes. Stir in eggs; beat until dough holds its shape. Flour hands lightly. Shape about 2 tablespoons dough into ball. Press hole in center with fingertip; drop 4 bread cubes into hole. Seal by shaping into ball again. Repeat with remaining dough and bread crumbs. Heat water and 2 teaspoons salt to boiling in 6- to 8-quart kettle.

While water is heating, melt 2 tablespoons butter in 6-inch skillet over low heat. Cook and stir bread crumbs in butter until butter is absorbed; reserve.

Drop dumplings into boiling water and stir once or twice; reduce heat.

Simmer uncovered until dumplings rise to surface, 12 to 15 minutes.

Cook 1 minute longer. Remove with slotted spoon. Sprinkle dumplings with reserved bread crumbs.

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