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Old World Sauerbraten
one 3 1/2 - 4 pound Beef rump or sirloin tip roast
1 cup of water
1 cup of vinegar
1 large onion, sliced
1 lemon, sliced unpeeled
10 Whole cloves
4 Bay leaves
6 Whole peppercorns
1 tablespoon of salt
2 tablespoons of sugar
12 Gingersnaps, crumbled |
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Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, salt and sugar. Tie cloves, bay leaves, and peppercorns in a cheesecloth bag. Add to bowl. Pour marinade over meat. Cover and refrigerate 24 to 36 hours, turn meat several times during marinating. Place beef in slow cooker. Pour 1 cup marinade over meat. Cover and cook on low 6 to 8 hours. Place meat on serving platter and keep warm. Strain meat juices and return to pot. Turn control to high. Remove cheesecloth bag. Stir in gingersnaps; cover and cook on high for 10 to 15 minutes. Pour over meat. Serving Size: 8
 
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