Saurebraten and gingersnaps

Yield: 10 servings

Measure Ingredient
4 pounds Rump Roast; Beef, Boneless
2 \N Onions; Thinly Sliced
8 \N Peppercorns
4 \N Cloves; Whole
1 \N 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 \N Gingersnaps
½ cup Sour Cream
1 tablespoon Unbleached Flour

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.

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