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SAUREBRATEN AND GINGERSNAPS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Cookies
Ingredients:

4 pounds Rump Roast; Beef -- Boneless
2 Onions -- Thinly Sliced
8 Peppercorns
4 Cloves -- Whole
1 Bay Leaf
1 cup White Vinegar -- Mild
1 cup Water
1/2 cup Cider Vinegar
1/4 cup Vegetable Oil
1/2 teaspoon Salt
2 cups Water -- boiling
10 Gingersnaps
1/2 cup Sour Cream
1 tablespoon Unbleached Flour


Preparation:

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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