Sauerbraten Mit Ingwer Kuchen Sosse(Saurebrat

* Exported from MasterCook *

SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRAT

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Main dish
Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Rump Roast -- Beef, Boneless
8 Peppercorns
1 Bay Leaf
1 c Water
1/4 c Vegetable Oil
2 c Water -- boiling
1/2 c Sour Cream
2 Onions -- Thinly Sliced
4 Cloves -- Whole
1 c White Vinegar -- Mild
1/2 c Cider Vinegar
1/2 ts Salt
10 Gingersnaps
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.
Submitted By RICH BOSSARD <RBOSSARD@NEWTON.TEXEL.COM> On WED, 21 JUN
1995 153534 -0400



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