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Sauerbraten with Crab Apples

6 pounds Beef Rump Roast
1 16 oz. jar crab apples
1 cup wine vinegar
1 medium sliced onion
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
6 whole cloves
2 tablespoons flour
3 tablespoons cooking fat
1/2 cup raisins
3 tablespoons brown sugar

Drain crab apples and combine with vinegar, onion, salt, pepper, bay leaf and cloves. Bring to a boil, reduce heat and cook 10 minutes. Cool. Pour marinade over meat, cover tightly and refrigerate 24 to 48 hours, turning occasionally to marinate evenly. Place meat on rack in Dutch oven . Strain marinade. Stir marinade to mix and add 1 cup to meat. Cover tightly and cook slowly 3 to 4 hours or until tender. Remove meat to warm platter. Add water, if necessary, to cooking liquid to make 2 cups. Add raisins and brown sugar, bring to a boil, add gingersnaps and stir to thicken. Garnish platter with crab apples and serve gravy with roast.

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