Saurebraten & ginger
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Rump roast; beef, boneless |
| 2 | eaches | Onions; thinly sliced |
| 8 | eaches | Peppercorns |
| 4 | eaches | Cloves; whole |
| 1 | each | Bay leaf |
| 1 | cup | White vinegar; mild |
| 1 | cup | Water |
| ½ | cup | Cider vinegar |
| ¼ | cup | Vegetable oil |
| ½ | teaspoon | Salt |
| 2 | cups | Water; boiling |
| 10 | eaches | Gingersnaps |
| ½ | cup | Sour cream |
| 1 | tablespoon | Unbleached flour |
Directions
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 1½ 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 ¼ inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.