Title: Saurebraten and Gingersnaps
Categories: Meat Cookie
Yield: 10 Servings
| 4 | lb | Rump Roast; Beef, Boneless |
| 2 | | Onions; Thinly Sliced |
| 8 | | Peppercorns |
| 4 | | Cloves; Whole |
| 1 | | Bay Leaf |
| 1 | c | White Vinegar; Mild |
| 1 | c | Water |
| 1/2 | c | Cider Vinegar |
| 1/4 | c | Vegetable Oil |
| 1/2 | ts | Salt |
| 2 | c | Water; boiling |
| 10 | | Gingersnaps |
| 1/2 | c | Sour Cream |
| 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.