SAUERBRATEN

POINTS per serving:

 

Yield/Serves:

INGREDIENTS

 

4-pound beef rump roast

2 medium onions, sliced,

lemon, sliced,

2 cups water,

1 cups red wine vinegar,

12 whole cloves,

6 bay leaves,

6 whole peppercorns,

1 tablespoon sugar,

1 tablespoon salt, and

teaspoon ground ginger.

cup broken gingersnaps

In large bowl or crock, combine 2 medium onions, sliced, lemon, sliced, 2 cups water, 1 cups red wine vinegar, 12 whole cloves, 6 bay leaves, 6 whole peppercorns, 1 tablespoon sugar, 1 tablespoon salt, and teaspoon 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 cup meat juices and cup water; add cup broken gingersnaps. Cook and stir till thick. Serves 10.