Saurebraten & Ginger
Yield
10 servingsPrep
20 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds | buffalo rump roast | |
| 2 | each |
onions
sliced |
|
| 8 | each | peppercorns |
*
|
| 4 | each | cloves, whole |
*
|
| 1 | each | bay leaves |
*
|
| 1 | cup |
white vinegar
mild |
|
| 1 | cup | water |
|
| ½ | cup | apple cider vinegar |
|
| ¼ | cup | vegetable oil |
|
| ½ | teaspoon | salt |
|
| 2 | cups |
water
boiling |
|
| 10 | each | ginger snap cookies | * |
| ½ | cup | sour cream |
|
| 1 | tablespoon | unbleached all-purpose flour |
|
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 1½ 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 ¼ inch slices; add to hot gravy.
Arrange meat on a heated plater and pour extra sauce over it.
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