*  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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