Sauerbraten With Ginger Snap Gravy
|Beef rump roast||4 Pound|
|Onions||2 , thinly sliced|
|White vinegar||1 Cup (16 tbs) (Mild)|
|Water||1 Cup (16 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Ginger snaps||10 , crushed|
|Sour cream||1⁄2 Cup (8 tbs)|
Place beef in deep ceramic or glass bowl.
Add onions, peppercorns, cloves, and bay leaf.
Pour white vinegar, water, and cider vinegar over meat.
Chill, covered, 4 days.
Turn meat twice each day.
Remove meat from marinade; dry well with paper towels.
Strain marinade into bowl.
Reserve onions and 1 cup marinade.
In Dutch oven brown meat on all sides in hot oil.
Sprinkle with salt.
Pour boiling water around meat.
Sprinkle in gingersnaps; simmer, covered, 1 1/2 hours.
Add 1 cup reserved marinade; cook 2 hours or more, until tender.
Remove meat; keep warm.
Strain cooking juices into large saucepan.
Mix sour cream with flour in small bowl.
Stir into cooking juices.
Cook, stirring, until sauce is thickened and smooth.
Slice meat into 1/4 inch slices; add to hot gravy.
Arrange meat on heated platter; pour extra sauce over