Sauerbraten With Gingersnap Gravy And Noodles(Yield: 6 To 8 Servings) - cooking recipe

Ingredients

6 lb. beef rump roast
3 c. vinegar
3 c. red wine
3 c. water
1 lemon, sliced
12 whole cloves
6 bay leaves
6 whole black peppers
3 Tbsp. salt
12 to 20 gingersnaps

Preparation

Place meat in large bowl or crock.
Combine next 9 ingredients and pour over meat.
Place in refrigerator and marinate at least 48 hours (the longer you marinate, the spicier the meat).
Turn the meat occasionally.
The morning of the day you plan to serve the meat, remove from marinade and brown on all sides in hot fat or oil.
Add one cup of marinade mixture; cover and cook at 300\u00b0 for 3 to 4 hours until tender.