SAUERBRATEN (SAUERBRATEN MIT INGWER KUCHEN SOSSE)

Sauerbraten (Sauerbraten Mit Ingwer Kuchen Sosse) image

Provided by Julesong

Categories Meat

Time P4DT3h30m

Yield 10 serving(s)

Number Of Ingredients 14

4 lbs boneless beef rump roast
2 onions, thinly sliced
8 peppercorns
4 whole cloves
1 bay leaf
1 cup mild 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 the 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, turning often.
Add 1 cup of reserved marinade and cook meat approximately 2 hours or 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.