Recipe courtesy of Harry Kempf


  • Level: Intermediate
  • Total: 122 hr 30 min
  • Prep: 15 min
  • Inactive: 120 hr
  • Cook: 2 hr 15 min
  • Yield: 6 to 8 servings
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2 tablespoons all-purpose flour

2 onions, chopped

1 medium leek, chopped

3 tablespoons butter, or lard

2 tablespoons lard

3 pounds beef shoulder or rump

2 cups red wine vinegar

2 cups red wine

1 teaspoon cloves

5 bay leaves

3 cinnamon sticks

2 carrots, peeled and sliced

2 celery stalks, chopped


  1. Place the beef, vinegar, wine, cloves, bay leaves, cinnamon, carrots, celery, onions and leeks in a bowl small enough so the meat is immersed in the liquid. Marinate in the refrigerator for 5 days.
  2. Remove the beef from the marinade. Melt the butter in a large casserole pot and brown the beef on all sides. Pour in the marinade, including the solid ingredients; cover and simmer over low heat, about 2 hours. Remove the beef from the pot and pour the sauce through a fine strainer. Return the beef and liquid to a casserole dish.
  3. Melt the lard in a small saucepan; add the flour and cook until brown. Stir in 2 cups of beef cooking liquid to make a smooth sauce. Add the sauce to the beef, mixing it with any remaining cooking liquid in the casserole. Cook over low heat, about 15 minutes.
  4. Cut the beef into slices and serve with the sauce.
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