Recipe by Tonkcats
(Mit Ingwer Kuchen Sosse)
Top Review by Gina*S
I'm not sure what happened here. When it was all said and done, the meat tasted of nothing but vinegar. I followed the instructions except I used a brisket cut instead of a rump roast. Could that have made that much of a difference?? About 3 days into the marinating process, I realized that there is 1 cup of water in the ingredient list that is not mentioned in the instructions. I wonder if it was supposed to go into the marinade? This was inedible. Sorry.
- 4 lbs rump roast, Boneless
- 2 onions, Thinly Sliced
- 8 peppercorns
- 4 cloves
- 1 bay leaf
- 1 cup white vinegar
- 1 cup water
- 1⁄2 cup cider vinegar
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon salt
- 2 cups water, boiling
- 10 gingersnaps
- 1⁄2 cup sour cream
- 1 tablespoon unbleached flour
Directions See How It's Made
- Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
- Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
- In a Dutch oven brown the meat on all sides in hot vegetable oil.
- Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.
- Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
- Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
- In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
- Slice meat in 1/4 inch slices; add to hot gravy.
- Arrange meat on a heated plater and pour extra sauce over it.