Sauerbraten Mit Ingwer Kuchen Sosse

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4 days Prep: 10 minutes Cook: 4 hours
91 calories per serving view nutrition facts
10 servings suggest servings

Ingredients

4pounds buffalo rump roast boneless
8each peppercorns
1each bay leaf
1cup water
1/4cup vegetable oil
2cups water boiling
1/2cup sour cream
2each onions sliced
4each cloves, whole
1cup white vinegar mild
1/2cup cider vinegar
1/2teaspoon salt
10each ginger snap cookies
1tablespoon flour, unbleached all-purpose

Directions

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.

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