Sauerbraten, Karl Ratzsch's Old World Restaurant Style

• (4 lb) boneless beef rump roast↗1
• cups water↗4
• cups red wine vinegar↗2
• tablespoons sugar↗2
• cup onion, finely chopped↗1⁄2
• cup celery, finely chopped↗3⁄4
• teaspoon salt↗1⁄4
• teaspoon ground pepper↗1⁄4
• teaspoon pickling spices1
• tablespoons vegetable shortening↗2
• crushed gingersnaps (1 1/2 cups crumbs)24

Step-by-step instructions

1. 1

   Trim meat of all but a thin layer of fat; place in a glass bowl.

2. 2

   Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.

3. 3

   Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.

4. 4

   (The flavor is more intense with each day that passes).

5. 5

   Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.

6. 6

   Heat shortening in dutch oven.

7. 7

   Brown meat on all sides.

8. 8

   Remove fat from pan.

9. 9

   Pour marinade over meat.

10. 10

    Roast uncovered at 350 degrees for 30 minutes.

11. 11

    Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.

12. 12

    Remove meat to platter.

13. 13

    Strain marinade; remove fat and return marinade to pan.

14. 14

    Stir in gingersnap crumbs.

15. 15

    Heat until thickened; strain again.

16. 16

    Slice meat and serve with gravy.