Sauerbraten Mit Ingwer Kuchen Sosse

Recipe Ingredients

4 lbs	1816g / 64oz	Rump roast; beef - boneless
2		Onions - thinly sliced
8		Peppercorns
4		-- whole
1		Bay leaf
1 cup	237ml	White vinegar - mild
1 cup	237ml	Water
1/2 cup	118ml	Cider vinegar
1/4 cup	59ml	Vegetable oil
1/2 teaspoon	2.5ml	Salt
2 cups	474ml	Water - boiling
10		Gingersnaps
1/2 cup	118ml	Sour cream
1 tablespoon	15ml	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 platter and pour extra sauce over it.

Source:
Sarah Fritschner

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