Sauerbraten Mit Ingwer Kuchen Sosse(saurebraten&gingersanps)

Serves:

Ingredients:

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

Method:

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.