Basic information

Name: Sauerbraten mit ingwer kuchen sosse(saurebrat

Yield: 10

Categories german, beef, meats, main dish, cookies



 4 lb
 Rump Roast; Beef, Boneless
 Cloves; Whole
 2 c
 Water; boiling
 Onions; Thinly Sliced
 1/4 c
 Vegetable Oil
 1/2 tsp
 1/2 c
 Cider Vinegar
 1/2 c
 Sour Cream
 1 c
 White Vinegar; Mild
 1 c
 1 Tbs
 Unbleached Flour
 Bay Leaf


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.