| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | German | German, Meats, Main dish, Cookies | 10 | Servings |
INGREDIENTS
| 4 | lb | Rump Roast; Beef; Boneless |
| 1/2 | c | Cider Vinegar |
| 2 | Onions; Thinly Sliced | |
| 1/4 | c | Vegetable Oil |
| 8 | Peppercorns | |
| 1/2 | ts | Salt |
| 4 | Cloves; Whole | |
| 2 | c | Water; boiling |
| 1 | Bay Leaf | |
| 10 | Gingersnaps | |
| 1 | c | White Vinegar; Mild |
| 1/2 | c | Sour Cream |
| 1 | c | Water |
| 1 | tb | Unbleached Flour |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #1027 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 21, 1998
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