Sauerbraten & Ginger

• rump roast, boneless↗4 lbs
• onions↗2

  thinly sliced

• peppercorns↗8
• whole cloves↗4
• bay leaf↗1
• white vinegar↗1 cup
• water↗1 cup
• cider vinegar↗1⁄2 cup
• vegetable oil↗1⁄4 cup
• salt↗1⁄2 teaspoon
• boiling water2 cups
• gingersnaps10
• sour cream↗1⁄2 cup
• unbleached flour↗1 tablespoon

Step-by-step instructions

1. 1

   Place the beef roast in a deep ceramic or glass bowl.

2. 2

   Add onions,peppercorns, cloves, and bay leaf.

3. 3

   Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days.

4. 4

   Turn meat twice each day.

5. 5

   Remove the meat from the marin ade, dry it well with paper towels, and strain the marin ade into a bowl.

6. 6

   Reserve onions and 1 cup marin ade.

7. 7

   In a dutch oven brown the meat on all sides in hot vegetable oil.

8. 8

   Sprinkle meat with salt.

9. 9

   Pour boiling water around the meat.

10. 10

    Sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours.

11. 11

    Turn often.

12. 12

    Add 1 cup of reserved marin ade and cook meat 2 hours or more, until tender.

13. 13

    Remove the meat and keep it warm.

14. 14

    Strain the cooking juices into a large saucepan.

15. 15

    In a small bowl mix sour cream with flour.

16. 16

    Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.

17. 17

    Slice meat in 1/4-inch slices; add to hot gravy.

18. 18

    Arrange meat on a heated plater and pour extra sauce over it.