Sauerbraten & ginger
Yield: 10 Servings
Ingredients:
- 4 lb Rump roast; beef boneless
- 8 Peppercorns
- 1 Bay leaf
- 1 c Water
- 1/4 c Vegetable oil
- 2 c Water; boiling
- 1/2 c Sour cream
- 2 Onions; thinly sliced
- 4 Cloves; whole
- 1 c White vinegar; mild
- 1/2 c Cider vinegar
- 1/2 ts Salt
- 10 Gingersnaps
- 1 tb Unbleached flour
Instructions:
Place the beef roast in a deep ceramic or glass bowl. Add onions peppercorns cloves and bay leaf. Pour white vinegar and cider vinegar over the meat; chill covered for 4 days. Turn meat twice each day. Remove the meat from the marinade dry it well with paper towels and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook stirring until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.
