Title: Sauerbraten mit ingwer kuchen sosse(saurebrate
 Categories: German, Beef, Meats, Main dish, Cookies
      Yield: 10 servings
 
      4 lb Rump Roast; Beef, Boneless
      2 ea Onions; Thinly Sliced
      8 ea Peppercorns
      4 ea Cloves; Whole
      1 ea Bay Leaf
      1 c  White Vinegar; Mild
      1 c  Water
    1/2 c  Cider Vinegar
    1/4 c  Vegetable Oil
    1/2 t  Salt
      2 c  Water; boiling
     10 ea Gingersnaps
    1/2 c  Sour Cream
      1 T  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.