Authentic Sauerbraten

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(mit ingwer kuchen sosse)

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Steps

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Place the beef roast in a deep ceramic or glass bowl.

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Add onions , peppercorns , cloves , and bay leaf.

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Pour white vinegar and cider vinegar over the meat.

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Chill , covered , for 4 days.

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Turn meat twice each day.

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Remove the meat from the marinade , dry it well with paper towels , and strain the marinade into a bowl.

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Reserve onions and 1 cup marinade.

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In a dutch oven brown the meat on all sides in hot vegetable oil.

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Sprinkle meat with salt.

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Pour boiling water around the meat.

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Sprinkle in crushed gingersna ps , and simmer covered for 1 1 / 2 hours.

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Turn often.

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Add 1 cup of reserved marinade and cook meat 2 hours or more , until tender.

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Remove the meat and keep it warm.

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Strain the cooking juices into a large saucepan.

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In a small bowl mix sour cream with flour.

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Stir it into the cooking juices and cook , stirring , until sauce is thickened and smooth.

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Slice meat in 1 / 4 inch slices.

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Add to hot gravy.

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Arrange meat on a heated plater and pour extra sauce over it.

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Ingredients

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rump roast, onions, peppercorns, cloves, bay leaf, white vinegar, water, cider vinegar, vegetable oil, salt, gingersnaps, sour cream, unbleached flour