- 2 medium yellow onions, sliced
- ½ lemon, sliced
- 2 ½ cups water
- 1 ½ cups red wine vinegar
- 12 whole cloves
- 6 bay leaves
- 12 whole peppercorns
- 1 tablespoon sugar
- 1 tablespoon salt
- ½ teaspoon ground ginger
- 4 pound rump roast
- 2 tablespoons shortening
- Gingersnap cookies, broken
Combine the onions, lemon, water, vinegar, cloves, bay leaves, peppercorns, sugar, salt and ginger in a large bowl with cover. Add the rump roast and turn to coat. Marinate for 36 to 48 hours in the refrigerator, turning twice every day. This gives the meat an opportunity to sour.
Prior to cooking, removed meat and strain the marinade, reserving it for cooking.
In a large Dutch oven, brown the rump roast in 2 tablespoons hot shortening; add strained marinade to the pot. Cover and cook slowly for two hours, or until meat is tender.
Remove meat to prepare ginger gravy. For each cup of gravy: Combine ¾ cup of the meat marinade and approximately ¼ cup water; add 1/3 to ½ cup of broken ginger snaps. Cook and stir until thickened, adding more ginger snaps if you desire a thicker consistency.
This recipe was adapted from one found in Better Homes and Gardens New Cook Book.
Sauerbraten is a German word that means 'sour roast meat.' The ginger gravy recipe included is delicious on mashed potatoes; red cabbage would accompany the meal nicely.
For dessert, consider baking the Applesauce Cake recipe I have posted. Or, try making a light gingerbread cake, and serve it with whipped cream and caramel sauce.