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Sauerbraten Mit Ingwer Kuchen Sosse(saurebrat

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      Title: SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRAT
 Categories: German, Beef, Meats, Cookies
      Yield: 10 Servings
 
      4 lb Rump Roast; Beef, Boneless
      8 ea Peppercorns
      1 ea Bay Leaf
      1 c  Water
    1/4 c  Vegetable Oil
      2 c  Water; boiling
    1/2 c  Sour Cream
      2 ea Onions; Thinly Sliced
      4 ea Cloves; Whole
      1 c  White Vinegar; Mild
    1/2 c  Cider Vinegar
    1/2 ts Salt
     10 ea Gingersnaps
      1 tb 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 1 1/2
  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 1/4 inch slices;
  add to hot gravy. Arrange meat on a heated plater and pour extra
  sauce over it.
 
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