Sauerbraten, Karl Ratzsch's Old World Restaurant Style

This is marvelous! It is from a restaurant in Milwaukee and I clipped it from a 1978 issue of Family Circle and have been making it ever since. My family likes the flavor of a full five days of marinating, but it is milder and still delicious after only three or four days. Great with potato pancakes or spaetzle!

• Ready In: 75 hrs
• Serves: 6-8

Ingredients

• 1 (4 lb)  boneless beef rump roast
• 4  cups water
• 2  cups red wine vinegar
• 2  tablespoons sugar
• 1⁄2 cup onion, finely chopped
• 3⁄4 cup celery, finely chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground pepper
• 1  teaspoon  pickling spices
• 2  tablespoons vegetable shortening
• 24  crushed  gingersnaps (1 1/2 cups crumbs)

Directions

1. Trim meat of all but a thin layer of fat; place in a glass bowl.
2. Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
3. Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
4. (The flavor is more intense with each day that passes).
5. Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
6. Heat shortening in dutch oven.
7. Brown meat on all sides.
8. Remove fat from pan.
9. Pour marinade over meat.
10. Roast uncovered at 350 degrees for 30 minutes.
11. Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
12. Remove meat to platter.
13. Strain marinade; remove fat and return marinade to pan.
14. Stir in gingersnap crumbs.
15. Heat until thickened; strain again.
16. Slice meat and serve with gravy.