4 lb 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 tsp salt
2 cup water, boiling
10 gingersnaps
1/2 cup sour cream
1 tbsp 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 platter and pour extra
sauce over it.
Serves: 10
Recipe Categories: Dutch Oven; German; Main Dish; Meat
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