Old World Sauerbraten

• 3 1/2 to 4 lb. beef rump or sirloin tip
• 1 c. water
• 1 c. vinegar
• 1 large onion, sliced
• 1 lemon, sliced, unpeeled
• 10 whole cloves
• 4 bay leaves
• 6 whole peppercorns
• 2 Tbsp. salt
• 2 Tbsp. sugar
• 12 gingersnaps, crumbled

1. Place meat in deep ceramic or glass bowl.
2. Combine water, vinegar, onion, lemon, cloves, bay leaves, salt, pepper and sugar.
3. Pour over meat.
4. Cover and refrigerate for 24 to 36 hours, turn meat several times during marinating.
5. Place beef in slow-cooking pot; pour 1 cup marinade over meat.
6. Cover and cook on low 6 to 8 hours.
7. Place meat on serving platter.
8. Strain meat juices and return to pot.
9. Turn control to high.
10. Stir in gingersnaps; cover and cook on high for 10 to 15 minutes.
11. Pour over meat.
12. Makes 8 servings.

beef rump, water, vinegar, onion, lemon, cloves, bay leaves, peppercorns, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050623 (may not work)