Germany: Rhineland Marinated Pot Roast (Rheinischer Sauerbraten)

We're not really sure where many of our German recipes came from, but we know Dad picked the sauerbraten from The German Cookbook, by Mimi Sheraton. He remembers eating sauerbraten with a ginger snap gravy, which is apparently characteristic of northern Germany. Like many other foods, the sauerbraten varies depending on what region it's from. Some are more vinegary and some might be creamy. Grandma, whose family is from Bavaria, remembers her mom making one that was more on the vinegary side. Apparently none of our family members wrote down their recipes though, so we defer to Ms. Sheraton.

I feel compelled to include this link to Amazon.com where you can purchase her cookbook if you are interested.

Otherwise here are the ingredients we'll be picking up in a few hours after my little bro and I hit the gym (working off the calories is essential to this obsessive eating) and then brining it this afternoon so it can sit about three days.

Without further ado ...

5 lb. rump of beef

bacon or salt pork for larding + 4 slices

salt

3 cups white vinegar

3 cups water

3 large onion

3 bay leaves

14 cloves

8 peppercorns

1 tbsp. pickling spices

1 large carrot

3 tbsp. butter

2 tbsp. flour

lemon juice

1/2 cup white raisins (Blah! I hate raisins. So does my sister But I'm guessing we're not going to win our lobby to exclude them. Dad says you need the raisins.)

tomato puree or sour cream (which we are actually skipping)