Sauerbraten Using Crisco Recipe


Preparation Time10 MinCooking Time1 Hr 30 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexHealthyServings6
MethodMain Ingredient


 Water2 Cup (16 tbs)
 Dry red wine1/2 Cup (16 tbs)
 Red wine vinegar1/2 Cup (16 tbs)
 Cloves - 4 whole
 Peppercorns4 To taste
 Bay leaves2
 Beef rump roast - 2 ½ pound
 Crisco2 Tablespoon
 Crumbs1/3 Cup (16 tbs)


1. In a saucepan, boil water, wine, vinegar, onion, cloves, peppercorns, and bay leaves; simmer for about 5 minutes.
2. Let the mixture cool down completely.
3. In a large bowl, place roast and pour wine mixture on top; mix until well coated.
4. Cover the bowl and refrigerate for 2-3 days; turning roast twice daily.
5. Remove roast from bowl 2 hours before serving.
6. Using paper towel, pat dry roast and strain marinade.

7. In a Dutch oven, heat Crisco and brown roast in it.
8. Add the strained marinade, cover and simmer for 1 1/4 to 1 1/2 hours until meat is tender.
9. If the roast is too dry, water can be added.
10. In a plate, remove the roast and keep aside.

11. Into a large measuring cup, pour the pan juices and skim off fat.
12. Add enough water to make the juice 2 cups.
13. Return 2 cups of juices to the Dutch oven and stir in gingersnap crumbs.
14. Stir and cook for 5-10 minutes until crumbs dissolve and gravy is thick.

15. Spoon sauce over the roast and serve immediately.