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Prep Time: 4320 Minutes Cook Time: 240 Minutes |
Ready In: 4560 Minutes Servings: 4 |
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A delicious, authentic, German main-dish. Ingredients:
5 lbs rump roast (top or bottom) |
salt |
3 cups white vinegar |
1 large onion, peeled and sliced |
2 bay leaves |
6 cloves |
8 peppercorns |
1 tablespoon pickling spices |
1 large carrot, peeled and sliced |
4 slices bacon (save the grease for making red cabbage recipe) |
2 tablespoons butter |
2 large onions, diced |
1 additional bay leaf |
3 tablespoons butter |
3 tablespoons flour |
Directions:
1. Tie beef with string in several places to hold its shape. Rub entire beef with salt and place in a deep, close-fitting glass or earthenware bowl.
2. In saucepan combine vinegar, 1 onion, 2 bay leaves, cloves, peppercorns, pickling spices and carrot. Bring to a boil and simmer 5 minutes. Cool and pour over beef. Meat should be entirely covered by marinade. (If not, add equal parts of vinegar and water to cover.) Cover and refrigerate 3 - 6 days. Turn at least once daily.
3. Remove meat from marinade. Strain marinade and reserve. Dry meat well. (It will not brown properly if wet.) Dice bacon and fry slowly in butter in 5-qt. Dutch oven or casserole. When fat is hot, add meat. Brown quickly on all sides in uncovered pan.
4. Remove meat and add diced onion to brown, stirring frequently to avoid burning. Return meat to pot.
5. Add marinade until it reaches halfway up sides of meat. Add bay leaf. Bring marinade to a boil, cover pot tightly, reduce heat and summer very slowly but steadily for 3.5 - 4 hours turning 2 or 3 times during cooking. Add more marinade to pot if necessary. (If meat tastes too strong, dilute marinade with water during cooking.).
6. Meat is done when pierced easily with long fork or skewer. Serve with Swabian Noodles (Spatzle) and Red Cabbage (Rotkohl).
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