SAUERBRATEN & GINGER

Sauerbraten & Ginger image

Provided by Mimi Bobeck

Time P4DT2h

Yield 10 serving(s)

Number Of Ingredients 14

4 lbs rump roast, boneless
2 onions, thinly sliced
8 peppercorns
4 whole cloves
1 bay leaf
1 cup white vinegar
1 cup water
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups boiling water
10 gingersnaps
1/2 cup sour cream
1 tablespoon unbleached flour

Steps:

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.