How I Make The Best Sauerbraten for Oktoberfest

Today we're making sauerbraten and it's delicious! Happy Oktoberfest! SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast PRODUCTS USED (This is an affiliate link) Victorinox 12-inch slicing knife: https://amzn.to/3T1VTWl Lodge 7.5qt Dutch oven: https://amzn.to/3Zu0tNc ThermoPro Instant Read Thermometer: https://amzn.to/4bSXu7X Workhorse Cutting Board: https://amzn.to/3kIgyvC ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/sauerbraten/ INGREDIENTS FOR THE MARINADE 1 large onion - chopped 2 medium carrots - chopped 1 large leek - cleaned and chopped 1 1/2 cups (360g) red wine vinegar 1 750ml bottle dry red wine 1 cup (240g) low-sodium beef stock 2 tablespoons (24g) granulated sugar 1/4 cup (40g) golden raisins 3 large bay leaves 10 whole juniper berries 8 whole cloves 1 tablespoon (10g) Diamond Crystal Kosher salt 1 teaspoon black pepper REMAINING INGREDIENTS 3 1/2 pounds (1600g) rump roast 1/2 cup (65g) all-purpose flour - for dredging salt and pepper - to taste 1/4 cup (56g) lard or vegetable oil 8 gingersnap cookies - crushed 1/4 cup (40g) golden raisins - *optional* cornstarch slurry - *optional* VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.