SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRAT

      Title: SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRAT
  Categories: German, Beef, Meats
       Yield: 10 Servings
  
       4 lb Rump roast; beef, boneless
       8 ea Peppercorns
       1 ea Bay leaf
       1 c  Water
     1/4 c  Vegetable oil
       2 c  Water; boiling
     1/2 c  Sour cream
       2 ea Onions; thinly sliced
       4 ea Cloves; whole
       1 c  White vinegar; mild
     1/2 c  Cider vinegar
     1/2 ts Salt
      10 ea Gingersnaps
       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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