Recipe 4 All: Saurebraten & Ginger Recipe — Every recipe in the World on this site.

Recipe 4 All: Saurebraten & Ginger Recipe

Saurebraten & Ginger

Yield: 10 Servings
4lb Rump roast; beef, boneless
8  Peppercorns
1  Bay leaf
1cups Water
¼cups Vegetable oil
2cups Water; boiling
½cups Sour cream
2  Onions; thinly sliced
4  Cloves; whole
1cups White vinegar; mild
½cups Cider vinegar
½teaspoon Salt
10  Gingersnaps
1tablespoon 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 1½ 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 ¼ inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

Your Saurebraten & Ginger is ready. Good luck!

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