Renate’s Unique Buttermilk Marinated Sauerbraten

Name: Renate’s Unique Buttermilk Marinated Sauerbraten
Prep time: 2 h
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 3 lbs rump roast; buttermilk, to cover roast; 12 whole black peppercorns; 2 bay leaves, crushed and broken; 2 large onions, sliced; 1 1/2 cups raisins; 12 peppercorns; 2 bay leaves; 4 cups water; 2 cups buttermilk

Submitted by Tiomarrano

"This is a genuine German Sauerbraten recipe that is not the typical one using vinegar. Our family came by this recipe from a German-American friend who emigrated from Bremen, Germany. When she made this, it was always accompanied by potato pancakes and German sweet/sour cabbage (recipes not included here)."

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Ready In:: 2hrs
Ingredients:: 10
Serves:: 6

ingredients

3 lbs rump roast
MARINADE FOR ROAST
buttermilk, to cover roast
12 whole black peppercorns
2 bay leaves, crushed and broken
2 large onions, sliced
1 ¹⁄₂ cups raisins
12 peppercorns
2 bay leaves
4 cups water
2 cups buttermilk

directions

Marinate Roast in buttermilk marinade as follows:
Buttermilk enough to COVER whole roast.
Add to buttermilk:
12 whole pepper corns.
2 bay leaves, crushed and broken.
2 large onions, sliced.
Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
At end of 3-5 days, remove meat from buttermilk marinade.
Discard marinade and rinse meat.
In a dutch oven, brown roast on all sides.
When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
1 1/2 cups raisins.
12 peppercorns.
2 bay leaves.
4 cups of water.
2 cups fresh buttermilk.
Mix sauce ingredients together and place around toast.
Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
When meat is done, remove from pan to a platter and slice into slices.
Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.

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Reviews

Been looking for this recipe for over 30 years! This is how our Oma, a Berliner, made sauerbraten (everything but the raisins), served with boiled potatoes. My twin sister made this last night, omitting the raisins and we cried. It was perfect! Thank you so much for posting.

snordbrock

RECIPE SUBMITTED BY

Tiomarrano

Chico, 43

I am currently retired and trying to salvage our family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.

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