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Grandmother's Sauerbraten

3 to 3 1/2 lbs. beef round or rump roast
1 teas. salt
1/2 teas. ground black pepper

4 bay leaves
1/2 teas. peppercorns
8 whole cloves
2 medium onions, sliced
1 small carrot, minced
1 stalk celery, chopped

1 1/2 cups red wine vinegar
2 1/2 cups water

1/4 cup butter

Rub meat with 1 teas. salt and 1/2 teas. pepper. Place in deep
earthenware crock or ovenware glass bowl; add spices and veggies.
Heat vinegar and water to boiling and pour HOT over meat. Let
cool. Cover bowl. Refrigerate. Marinate at least 48 hours, and
be sure to turn the meat twice a day. When ready to cook, remove
meat from marinade and dry with paper towels.

Melt butter in Dutch oven and brown meat all over. Strain marinade
and pour over meat. Cover tightly and simmer slowly for 2 1/2 to
3 hours or until meat is fork tender. Remove to warmed platter
and slice. Serve with Gingersnap Gravy.

Gingersnap Gravy

2 Tbsp. sugar
1 1/2 cups sauerbraten marinade
1/2 cup water
2/3 cup gingersnap crumbs
1/2 cup dairy sour cream (optional)

Melt sugar in a skillet, stirring until brown. Gradually stir in
hot marinade and water. Add gingersnap crumbs. Cook and stir
until the mixture thickens. If you like, add sour cream. Salt to
taste. Ladle some gravy over sauerbraten and pass the rest.


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