Renate’s Unique Buttermilk Marinated Sauerbraten

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs rump roast
• buttermilk, to cover roast
• 12 whole black peppercorns
• 2 bay leaves, crushed and broken
• 2 large onions, sliced
• 1 1/2 cups raisins
• 12 peppercorns
• 2 bay leaves
• 4 cups water
• 2 cups buttermilk

Recipe

• 1 marinate roast in buttermilk marinade as follows:.
• 2 buttermilk enough to cover whole roast.
• 3 add to buttermilk:.
• 4 12 whole pepper corns.
• 5 2 bay leaves, crushed and broken.
• 6 2 large onions, sliced.
• 7 place roast and marinade covered in refrigerator for 3-5 days. let marinade work and flavor the meat all that time.
• 8 at end of 3-5 days, remove meat from buttermilk marinade.
• 9 discard marinade and rinse meat.
• 10 in a dutch oven, brown roast on all sides.
• 11 when meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
• 12 1 1/2 cups raisins.
• 13 12 peppercorns.
• 14 2 bay leaves.
• 15 4 cups of water.
• 16 2 cups fresh buttermilk.
• 17 mix sauce ingredients together and place around toast.
• 18 place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
• 19 in oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
• 20 once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. re-cover and continue to bake.
• 21 when meat is done, remove from pan to a platter and slice into slices.
• 22 take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
• 23 pour gravy over the meat slices on a serving platter. serve accompanied by your favorite german side dishes, such as potato pancakes and sweet and sour cabbage.