German Sauerbraten - cooking recipe

Ingredients

2 tsp. salt
1 tsp. ground ginger
1 beef top round roast (about 4 pounds)
2-1/2 c. water
2 c. cider vinegar
2 medium onions, sliced
1/3 c. sugar
2 tbsp. mixed pickling spices
1 tsp. whole peppercorns
8 whole cloves
2 bay leaves
2 tbsp. vegetable oil
14 to 16 gingersnaps, crushed

Preparation

Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and
bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.