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Recipe via Meal-Master (tm) v8.01
Title: Sauerbraten Mit Ingwer Kuchen Sosse (Sauerbraten & gingersnaps)
Categories: German, Cookies, Beef
4 pounds of rump roast; beef, boneless
2 onions, thinly sliced
8 peppercorns
4 cloves, whole
1 bay leaf
1 cup of white vinegar, mild
1 cup of water
1/2 cup of cider vinegar
1/4 cup of vegetable oil
1/2 teaspoon of salt
2 cups of boiling water
10 gingersnaps
1/2 cup of sour cream
1 tablespoon of unbleached flour |
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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. Yield: 10 servings
 
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