Recipe - Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten And Gingersanps

4 pound Rump Roast; Beef; Boneless
One half cup Cider Vinegar
2 Onions; Thinly Sliced
One fourth cup Vegetable Oil
8 Peppercorns
One half teaspoon Salt
4 Cloves; Whole
2 cup Water; boiling
1 Bay Leaf
10 Gingersnaps
1 cup White Vinegar; Mild
One half cup Sour Cream
1 cup Water
1 tablespoon Unbleached Flour

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 One half 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 One fourth inch slices; add to hot gravy. Arrange meat on a heated
plater and pour extra sauce over it.
Posted to MCRecipe Digest V1 #1027 by "Christopher E. Eaves"
cea260@airmail.net on Jan 21, 1998