Sauerbraten, Karl Ratzsch's Old World Restaurant Style

Total Time: 75 hrs Preparation Time: 72 hrs Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (4 lb) boneless beef rump roast
• 4 cups water
• 2 cups red wine vinegar
• 2 tablespoons sugar
• 1/2 cup onion, finely chopped
• 3/4 cup celery, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon pickling spices
• 2 tablespoons vegetable shortening
• 24 crushed gingersnaps (1 1/2 cups crumbs)

Recipe

• 1 trim meat of all but a thin layer of fat; place in a glass bowl.
• 2 add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
• 3 cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
• 4 (the flavor is more intense with each day that passes).
• 5 remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
• 6 heat shortening in dutch oven.
• 7 brown meat on all sides.
• 8 remove fat from pan.
• 9 pour marinade over meat.
• 10 roast uncovered at 350 degrees for 30 minutes.
• 11 cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
• 12 remove meat to platter.
• 13 strain marinade; remove fat and return marinade to pan.
• 14 stir in gingersnap crumbs.
• 15 heat until thickened; strain again.
• 16 slice meat and serve with gravy.