SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRAT

      Title: SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRAT
  Categories: German, Beef, Meats, Main dish, Cookies
       Yield: 10 Servings
  
       4 lb Rump Roast; Beef, Boneless
       2    Onions; Thinly Sliced
       8    Peppercorns
       4    Cloves; Whole
       1    Bay Leaf
       1 c  White Vinegar; Mild
       1 c  Water
     1/2 c  Cider Vinegar
     1/4 c  Vegetable Oil
     1/2 ts Salt
       2 c  Water; boiling
      10    Gingersnaps
     1/2 c  Sour Cream
       1 tb Unbleached Flour
  
   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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