Slow Burners Sauerbraten And Rumtopf Recipe

This Sauerbraten recipe is my go-to comfort food because it combines the deep, tangy flavors of tender marinated beef with a rich, velvety sauce that has that nostalgic ginger snap twist. Plus, the process of making Rumtopf is like a little culinary time capsule—layering fruits and rum, knowing that in a month I’ll have this boozy, aromatic treat to share or secretly enjoy on a quiet evening.

The profound, rich flavors in my recipes for Sauerbraten and Rumtopf are what make this classic German feast so special to me. Sauerbraten, which means “sour roast,” is a tender, 3-pound beef roast that’s been marinated for several days in a mixture of red wine vinegar, cloves, peppercorns, juniper berries, and a few other good things.

Once the meat is sufficiently sour, it’s my turn to work some magic and give it flavor, which I do by baking it (“pot roasting” really isn’t an adequate term for the way this dish cooks) low and slow, in a broth that’s half dark beer and half dark magic.

Ingredients

Roast Beef: A protein-rich powerhouse, it offers a savory base full of wonderful flavor.

Red Wine Vinegar: Contributes a sharp, sour taste; assists in making the meat more tender.

Onion: Contributes a flavored sweetness and an aromatic depth that is impossible to replace; contains beneficial antioxidants and other phytonutrients.

Carrots: Naturally sweetens the dish, rich in fiber and beta-carotene.

Berries from the Juniper Tree: Provides a note reminiscent of pine and pepper; aids digestive health.

Gingersnaps: Sweetness and thickness increased; some fiber.

Dark Rum: Gives sweetness and warmth to the Rumtopf, enhancing its flavors.

Ingredient Quantities

• 3 pounds beef roast (rump or bottom round) for Sauerbraten
• 2 cups red wine vinegar
• 1 cup water
• 1 onion, sliced
• 2 carrots, chopped
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon juniper berries
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon ground cloves
• 1 teaspoon mustard seeds
• 2 tablespoons vegetable oil
• 3 tablespoons flour
• 1/2 cup sour cream
• 1/2 cup gingersnaps, crushed
• Fruit (such as cherries, plums, apricots, pears, peaches) for Rumtopf
• 1 cup sugar for Rumtopf
• Dark rum (amount varies, enough to cover fruit in Rumtopf)

Instructions

1. In a large bowl, mix red wine vinegar, water, onion, carrots, bay leaves, black peppercorns, juniper berries, salt, sugar, ground cloves, and mustard seeds to make the marinade.

2. Submerge the beef roast in the marinade. Cover the container and refrigerate for 3 to 5 days. Turn the meat occasionally.

3. Take the beef from the marinade, drying it with a cloth, and put the marinade to the side. In a large pot, using medium-high heat, pour in enough vegetable oil to cover the bottom of the pot, and then add the beef. Brown the meat on all sides.

4. Pour the reserved marinade into the pot with the beef after straining it to remove solids. Bring to a boil, then reduce heat, cover, and let it simmer for about
2.5 to 3 hours, or until the meat is tender.

5. Take the beef out of the pot and keep it warm. Then strain the liquid again, discarding the solids that are left over, and return the good stuff back to the pot.

6. In another bowl, combine the flour with a small amount of cooking liquid to make a smooth paste. Stir this mixture back into the pot to thicken the sauce.

7. Crushed gingersnaps are to be added to the sauce and simmered until smooth and thick. Stir in the sour cream.

8. To create a Rumtopf, choose fresh fruits and layer them in a clean jar, sprinkling them with sugar as you go.

9. Saturate the fruit in a dark rum bath. For that you need enough dark rum to cover the fruit completely. Once the fruit is adequately covered, seal the jar tightly and put it in a cool, dark place. Do this and in about a month you will have something to celebrate with.

10. The Sauerbraten is served by slicing the main portion and pouring sauce over the sliced part. Either serve the Rumtopf as a complementary dessert or—in true Rumtopf fashion—enjoy it with other courses throughout the meal.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Large pot with lid
4. Slotted spoon or tongs
5. Strainer or sieve
6. Plate or tray (for resting meat)
7. Medium bowl (for making flour paste)
8. Whisk or fork
9. Knife and cutting board
10. Sealable container or jar (for marinade)
11. Clean jar (for Rumtopf)
12. Wooden spoon or stirring utensil

FAQ

• What cut of beef is best for Sauerbraten?The optimal cuts for Sauerbraten are the rump or bottom round, for they become tender when marinated.
• How long should the beef marinate?For optimal flavor and tenderness, it’s best to marinate the beef for 3 to 5 days in the refrigerator.
• Can I use a different type of fruit in the Rumtopf?You may use any mix of fruits, such as fresh and ripe cherries, plums, apricots, pears, or peaches.
• What is the purpose of gingersnaps in the recipe?The sauce is thickened and given a subtly spicy-sweet flavor by crushed gingersnaps.
• Is it necessary to use juniper berries?Although juniper berries impart a very special taste to Sauerbraten, you can leave them out if you can’t find them. The flavor will be different, but it will still be Sauerbraten and not some other German pot roast.
• How much rum is needed for the Rumtopf?Sufficient dark rum is required to ensure the preservation of the fruit in the container.
• Can the sauerbraten be cooked in a slow cooker? Yes, after marinating, you can slow cook the beef on low for 6-8 hours until tender.

Substitutions and Variations

Substitute apple cider vinegar for red wine vinegar.
Replace the juniper berries with crushed black peppercorns and a dash of gin (optional).
Use cornstarch in the same amount as flour to thicken the gravy.
Substitute graham crackers for gingersnaps and add 1 tsp. ground ginger and 1 tsp. ground cinnamon.
If dark rum is not available for the Rumtopf, employ spiced rum instead, and you will get a variation with a different flavor profile.

Pro Tips

1. Marinating Time For the most flavorful and tender result, ensure to marinate the beef for at least 3 full days, but closer to 5 days is optimal. This allows the flavors to deeply penetrate the meat.

2. Browning the Meat When browning the meat, ensure that your pot is hot enough to create a good sear. This step builds flavor into the dish, so don’t rush it. The meat should be a deep brown color before moving to the next step.

3. Straining the Marinade When you strain the marinade, consider using a double layer of cheesecloth or a fine mesh sieve. This helps to ensure that you remove all solids, resulting in a smoother sauce later on.

4. Thickening the Sauce When adding the flour paste to the sauce, do so gradually while continuously whisking to prevent lumps. This will give you a silky, smooth sauce.

5. Rumtopf Timing and Storage Prepare the Rumtopf at least a month in advance for a rich, boozy dessert. Be sure to keep the fruit completely submerged in rum to prevent spoilage, and store it in a cool, dark place. Stir occasionally and top with more rum if needed.