Title: Saurebraten & Ginger
Categories: German Beef
Yield: 10 Servings
| 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 |
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 plater and pour extra
sauce over it.