Howard's sauerbraten

Yield: 1 servings

Measure Ingredient
2½ cup Water
1½ cup Red wine vinegar
1 each Carrot -- finely chopped
1 each Celery rib -- finely
2 mediums Onions -- sliced
8 Whole cloves
4 eaches Bay leaves
½ teaspoon Whole peppercorns
3 pounds Beef rump roast
Or eye of round
¼ cup Butter or margarine
½ cup Water
2 tablespoons Sugar
½ cup Gingersnap crumbs -- abt 12

In a medium saucepan, combine the first eight ingredients; bring to a boil. Place roast in a glass bowl. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-½ cups of the pan juices to a skillet; add water and sugar. Bring to a boil, gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast. Yield: 8 servings Recipe By : Taste of Home

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