Saurebraten & Ginger
Serves:
Ingredients:
4
lb
Rump roast; beef, boneless
1/2
c
Sour cream
10
Gingersnaps
2
c
Water; boiling
1/2
ts
Salt
1/4
c
Vegetable oil
1/2
c
Cider vinegar
1
c
Water
1
c
White vinegar; mild
1
Bay leaf
4
Cloves; whole
8
Peppercorns
2
Onions; thinly sliced
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.