Sauerbraten

• 2 1/2 c. water
• 1 1/2 c. red wine vinegar
• 2 medium onions, sliced
• 1 lemon, sliced
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 1/4 tsp. ground ginger
• 12 whole cloves
• 6 bay leaves
• 6 whole black peppercorns
• 4 lb. boned, rolled beef rump roast
• 1/2 c. chopped onion
• 1 carrot, chopped
• 1/4 c. celery, chopped
• 1 c. broken gingersnaps
• 2/3 c. water

1. In large bowl, combine 2 1/2 cups water with the next 9 ingredients.
2. Add roast.
3. Cover and refrigerate 36 to 72 hours, turning occasionally.
4. Remove meat, wipe dry with paper towels. Strain marinade; reserve.
5. In Dutch oven, brown meat on all sides in 2 tablespoons oil.
6. Add chopped vegetables.
7. Cover and cook slowly 2 hours or until meat is tender.
8. Remove meat; keep warm. Reserve 2 cups of liquid; add gingersnaps and 2/3 cup water.
9. Cook until thick and bubbly.
10. Serve meat and sauce with hot buttered noodles.
11. Serves 8 to 10.
12. Well worth the effort!

water, red wine vinegar, onions, lemon, sugar, salt, ground ginger, cloves, bay leaves, black peppercorns, rolled beef, onion, carrot, celery, broken gingersnaps, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234068 (may not work)