Sauerbraten - cooking recipe

Ingredients

2 1/2 c. water
1 1/2 c. red wine vinegar
2 medium onions, sliced
1 lemon, sliced
1 Tbsp. sugar
1 Tbsp. salt
1/4 tsp. ground ginger
12 whole cloves
6 bay leaves
6 whole black peppercorns
4 lb. boned, rolled beef rump roast
1/2 c. chopped onion
1 carrot, chopped
1/4 c. celery, chopped
1 c. broken gingersnaps
2/3 c. water

Preparation

In large bowl, combine 2 1/2 cups water with the next 9 ingredients.
Add roast.
Cover and refrigerate 36 to 72 hours, turning occasionally.
Remove meat, wipe dry with paper towels. Strain marinade; reserve.
In Dutch oven, brown meat on all sides in 2 tablespoons oil.
Add chopped vegetables.
Cover and cook slowly 2 hours or until meat is tender.
Remove meat; keep warm. Reserve 2 cups of liquid; add gingersnaps and 2/3 cup water.
Cook until thick and bubbly.
Serve meat and sauce with hot buttered noodles.
Serves 8 to 10.
Well worth the effort!