Sauerbraten - cooking recipe

Ingredients

4 lb. beef rump roast
2 medium onions, sliced
1/2 lemon, sliced
2 1/2 c. water
1 1/2 c. red wine vinegar
12 whole cloves
6 bay leaves
6 whole peppercorns
1 Tbsp. sugar
1 Tbsp. salt
1/2 tsp. ground ginger

Preparation

In a large bowl, mix all ingredients except roast.
Mix well. Add roast to mixture, turning to coat completely.
Cover and refrigerate for about 36 hours.
Turn meat twice daily.
Remove meat; strain, reserving marinade.
Pat dry meat.
In a Dutch oven, brown meat in 2 tablespoons oil.
Add marinade; cover and cook slowly 2 hours or until tender.
Remove meat.
For each cup of gravy desired, combine 3/4 cup meat juice and 1/4 cup water; add 1/3 cup broken gingersnaps and cook and stir until thick.