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“In 'Winter Gatherings' by Rick Rodgers”
4hrs 53mins

Ingredients Nutrition


  1. At least 3 days before cooking, make the marinade.
  2. Mix all ingredients with 1 cup water in a large, deep, nonreactive bowl.
  3. Add the rump roast and cover.
  4. Refrigerate, turning occasionally in the marinade, for at least 2 and up to 3 days.
  5. Remove the meat from the marinade and pat it dry with the paper towels.
  6. Season with the salt and pepper.
  7. Strain the marinade and reserve 2 cups.
  8. Position a rack in the center of the oven; preheat to 325°.
  9. Cook the bacon and oil in a large Dutch oven over med-high heat until the bacon is crisp and browned.
  10. Using a slotted spoon, transfer the bacon to paper towels to drain.
  11. Pour the fat into a small heatproof bowl.
  12. Return 2 tablespoons of the fat to the Dutch oven and heat over med-high heat.
  13. Add the beef and cook, turning occasionally, until browned on all sides, about 8 minutes, adding more vegetable oil as needed; transfer to a plate.
  14. Add the remaining bacon fat to the Dutch oven and reduce the heat to medium.
  15. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
  16. Add the reserved marinade and stock, and bring to a boil over high heat.
  17. Add the beef and reserved bacon, and return to the boil.
  18. Cover tightly and bake, turning the meat occasionally in the liquid, until fork-tender, about 3 1/2 hours.
  19. Transfer the meat to a platter and tent with foil to keep warm.
  20. Skim off the fat from the surface of the cooking liquid.
  21. Place the pot over high heat and bring to a boil.
  22. Cook until reduced to about 2 cups, about 10 minutes.
  23. Whisk in the gingersnaps and cook until lightly thickened, about 3 minutes.
  24. Stir in the balsamic vinegar and season with salt and pepper to taste.
  25. Slice the sauerbraten across the grain.
  26. Spoon the sauce on top and serve hot.

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