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Source: Campbell's Recipes
Tagged With: 16 servings
German Sauerbraten
This savory blend of brown sugar, cloves and bay leaves adds to the authenticity of this Sauerbraten that marinates for a few days before cooking, ensuring that the meat will be moist and tender.
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Serves: 16 servings
Prep Time: 20 minutes
Cook Time: 3 hours
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1/2 cup (1/2 stick) Crisco® butter flavor all-vegetable shortening
3 large onion, sliced (about 3 cups)
3 cups cider vinegar
1 cup packed dark brown sugar
20 whole cloves
10 gingersnap cookie, crushed
1 boneless beef rump roast (4 to 6 pounds)
3 cups water
1/2 cup sour cream
1/2 cup golden raisins




Heat 2 tablespoons shortening in a 3-quart saucepan over medium heat.  Add the onions and cook until they're well browned, stirring often.  Stir in the vinegar, brown sugar, cloves, peppercorns, bay leaves and cookies and heat to a boil.  Remove the saucepan from the heat.  Stir in the water.

Place the beef into a large bowl.  Pour the onion mixture over the beef.  Cover and refrigerate for 72 hours, turning the beef over once per day during marinating.  Remove the beef from the marinade and pat dry with a paper towel.  Reserve the marinade.
Heat the oven to 350°F.  Heat the remaining shortening in a 12-inch ovenproof skillet over medium-high heat.  Add the beef and cook until the beef is browned on all sides. 

Place the skillet into the oven.  Roast for 2 1/2 hours or until the beef is fork-tender.  Let the beef stand for 20 minutes.

Strain the marinade into a 3-quart saucepan.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cook until the mixture is reduced by half.  Stir in the sour cream and raisins.  Serve the sauce with the beef.






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