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Sauerbraten
2 medium onions, sliced
1/2 lemon sliced
2 1/2 cups water
1 1/2 cups red wine vinegar
12 whole cloves
6 bay leaves
6 whole peppercorns
1 tbsp. sugar
1 tbsp. salt
1/4 tsp. ground ginger
4-pound beef rump roast
2 tablespoons hot shortening
1/3 cup broken gingersnaps
In large bowl or crock combine onions, sliced, lemon, sliced,
water, red wine vinegar, cloves, bay leaves, whole peppercorns,
sugar, salt, and ground ginger. Add one 4-pound beef rump roast,
turning to coat. Cover and refrigerate about 36 hours; turn meat
at least twice daily. Remove meat; wipe dry. Strain; reserve
marinade. In Dutch oven, brown meat in 2 tablespoons hot shortening;
add strained marinade. Cover and cook slowly 2 hours, or till
tender. Remove meat. For each cup of gravy; Combine meat juices
and water; add broken gingersnaps. Cook and stir till thick.
Serves 10.
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Sauerbraten 18