German Sauerbraten With Potato Dumplings - cooking recipe

Ingredients

3 lb beef, rolled rump roast
2 cups water
1 cup red wine vinegar
1 large onion thinly sliced
8 whole cloves
5 peppercorns, crushed
2 bay leaves
1 1/2 tsp salt
4 Tbsp vegetable oil
1/3 cup gingersnaps, crushed
2 Tbsp brown sugar
1/3 cup water
3 Tbsp flour

Preparation

Prick beef roast through with fork.
Place beef in a 4 quart glass bowl.
Mix 2 cups water, vinegar, onion, cloves, peppercorn, salt and bay leave; pour over beef, cover and refrigerate, turning several times for 3 days.
Remove beef from marinade, pat dry, strain marinade, reserve it.
Heat oil in Dutch oven and cook beef in hot oil, turning occasionally about 10 minutes.
Remove beef, pour off fat.
Heat 2 cups of reserved marinade and 1/2 cup water to boiling in the same Dutch oven.
Reserve remaining marinade. Return beef to Dutch oven, and reduce the heat.
Cover and simmer until beef is tender, about 2 hours.
Remove beef to a heated platter, keep warm.
Pour liquid from Dutch oven in a large measuring cup, skim off fat.
Add enough reserved marinade to make 2 1/2 cups.
Return to Dutch oven, stir in gingersnap crumbs and brown sugar.
Mix 1/3 cup water and flour, stir slowly into liquid. Heat to boiling stirring constantly for about 1 minute.
Strain gravy serve with beef slices and potato dumplings.