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SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRATEN&GINGERSANPS)

Category:    German, Beef, Meats, Main dishes, Cookies
Yield:10 servings
 
      4 lb Rump Roast; Beef, Boneless        1/2 c  Cider Vinegar
      2 ea Onions; Thinly Sliced             1/4 c  Vegetable Oil
      8 ea Peppercorns                       1/2 ts Salt
      4 ea Cloves; Whole                       2 c  Water; boiling
      1 ea Bay Leaf                           10 ea Gingersnaps
      1 c  White Vinegar; Mild               1/2 c  Sour Cream
      1 c  Water                               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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