German Sauerbraten - cooking recipe

Ingredients

6 lb. beef rump
5 c. cider vinegar
5 c. water
3 onions, sliced
1 lemon, sliced
12 whole cloves
6 whole black pepper kernels
6 bay leaves
3 Tbsp. salt
12 gingersnaps, crushed (3/4 to 1 c.)
2 tsp. sugar

Preparation

Place meat in a large glass/stainless steel bowl or pot.
Add everything but gingersnaps and sugar.
Let stand 36 hours in refrigerator (24 hours for milder flavor).
Turn 2 times a day. Remove meat, brown in shortening.
Add 2 1/2 cups strained vinegar mixture, gingersnaps and sugar.
Cover.
Cook slowly 2 to 3 hours or until tender.
Add water if necessary.