Serves 8


Recipe Source - Chef Mitch Maier

Prep Time - 30 Minutes

Cooking Time - 4 Hours

Total Time - 4 hours 30 Minutes 





 4 pounds beef roast, rump

1 1/2 cup Chef Mitch Maier Black Garlic Sauce & Marinade

3/4 cup water

3 medium onion

2 each celery stalk

2 each carrot

10 each black peppercorn

10 each clove

3 each bay leaf

1 tablespoon brown sugar

2 tablespoon sugar

1 1/2 teaspoon salt

1 x all-purpose flour

3 tablespoons vegetable oil


3 cups dripping

5 tablespoon all-purpose flour

5 tablespoon gingersnap crumb


Cooking Instructions:


Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.

In a large bowl, thoroughly combine Black Garlic Sauce & Marinade, water, onions, celery, carrots, pepper, cloves, bay leaves, both sugar and salt; pour over meat.

Fasten bag tightly and lay flat in a 9" X 13" pan.

Refrigerate, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)

When ready to cook, remove meat (saving marinade) and dry well.

Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides.

Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.

Cover tightly place in a preheated 350oF oven for 3 to 4 hours until the meat is fork tender.

If needed, add more marinade during the cooking time to keep at least ½ inch liquid in the Dutch oven.

Remove the meat and keep warm until ready to slice.

Into a large measuring cup, strain the drippings.

Add several ice cubes and let stand for a few minutes until the fat separates out. ( the fat will stick to the ice cubes)

Remove the fat, then make the gravy.

TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened.

Taste for seasonings and adjust if necessary.

This makes about 3 cups of gravy.



To Order Chef Mitch Maier Black Garlic Products --



PO Box 45, Prairie du Sac, WI 53578-0045