Saurebraten and Gingersnaps

Recipes Ingredients:

4 lb Rump Roast; Beef, Boneless
1/2 c Cider Vinegar
2 Onions; Thinly Sliced
1/4 c Vegetable Oil
8 Peppercorns
1/2 ts Salt
4 Cloves; Whole
2 c Water; boiling
1 Bay Leaf
10 Gingersnaps
1 c White Vinegar; Mild
1/2 c Sour Cream
1 c Water
1 tb Unbleached Flour

Recipe Instructions:

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.