Steps to Make Traditional French Fish Dishes

Traditional Sauerbraten

French food is famous around the world.

Recipe Summary Traditional Sauerbraten

I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Ingredients | Traditional French Fish Dishes

3 pounds beef rump roast

2 large onions, chopped

1 cup red wine vinegar, or to taste

1 cup water

1 tablespoon salt

1 tablespoon ground black pepper

1 tablespoon white sugar

10 whole cloves, or more to taste

2 bay leaves, or more to taste

2 tablespoons all-purpose flour

salt and ground black pepper to taste

2 tablespoons vegetable oil

10 gingersnap cookies, crumbled

Directions

Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.

Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.

Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.

Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Info | Traditional French Fish Dishes

prep: 15 mins cook: 4 hrs additional: 2 days total: 2 days Servings: 6 Yield: 6 servings

TAG : Traditional Sauerbraten

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