An easy-to-follow German sauerbraten recipe is the Traditional Sauerbraten from Chris Simpler on Allrecipes.com. A beef rump roast is marinated for at least two days, and then slow cooked for a tender and flavorful dish.
To make traditional German sauerbraten, place a 3-pound beef rump roast in a large pot along with 2 large chopped onions, 1 cup of red wine vinegar, 1 cup of water, 1 tablespoon each of salt and ground black pepper, 1 tablespoon of sugar, 10 whole cloves and 2 bay leaves. Cover the pot and refrigerate it for two to three days, turning the meat once per day. When you are ready to cook it, remove the beef from the marinade and set the marinade aside.
Season 2 tablespoons of flour with salt and pepper to taste, and then sprinkle it over the roast. Heat 2 tablespoons of vegetable oil in a large Dutch oven or pot over medium heat. Add the beef and brown it on all sides. Pour the reserved marinade over the roast and cover it. Reduce the heat to medium-low and cook for three and a half to four hours, or until the beef is tender. Remove the beef to a platter and slice it.
Strain the solids out of the liquid remaining in the pot and cook over medium heat, adding 10 crumbled ginger snap cookies and stirring until blended. Simmer the gravy for 10 minutes or until thickened and pour it over the beef slices before serving.