Sauerbraten & Ginger

Total Time: 98 hrs Preparation Time: 96 hrs Cook Time: 2 hrs

Ingredients

• Servings: 10
• 4 lbs rump roast, boneless
• 2 onions, thinly sliced
• 8 peppercorns
• 4 whole cloves
• 1 bay leaf
• 1 cup vinegar
• 1 cup water
• 1/2 cup cider vinegar
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 2 cups boiling water
• 10 gingersnaps
• 1/2 cup sour cream
• 1 tablespoon unbleached flour

Recipe

• 1 place the beef roast in a deep ceramic or glass bowl.
• 2 add onions,peppercorns, cloves, and bay leaf.
• 3 pour vinegar and cider vinegar over the meat; chill, covered, for 4 days.
• 4 turn meat twice each day.
• 5 remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.
• 6 reserve onions and 1 cup marinade.
• 7 in a dutch oven brown the meat on all sides in hot vegetable oil.
• 8 sprinkle meat with salt.
• 9 pour boiling water around the meat.
• 10 sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours.
• 11 turn often.
• 12 add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
• 13 remove the meat and keep it warm.
• 14 strain the cooking juices into a large saucepan.
• 15 in a small bowl mix sour cream with flour.
• 16 stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
• 17 slice meat in 1/4-inch slices; add to hot gravy.
• 18 arrange meat on a heated plater and pour extra sauce over it.