Jim'S Sauerbraten

• 1 1/2 c. cider vinegar
• 2 c. red wine plus 1 c. water
• 12 peppercorns
• 2 Tbsp. sugar
• 2 medium onions, peeled and sliced
• 4 bay leaves
• 1 tsp. mustard seed
• 2 tsp. salt
• 12 whole cloves
• 4 lb. round rump or cross rib
• 1/4 c. shortening
• 1/2 tsp. mustard seed
• 6 cloves
• 1 c. gingersnaps
• 1/3 c. flour

1. Two to four days before serving, combine first 9 ingredients in a large bowl.
2. Place meat in this mixture and let stand for 2 to 4 days, covered, in refrigerator, turning each day.
3. At the end of marinating, remove meat and dry on paper toweling.
4. Brown well on all sides in shortening in Dutch oven.
5. Strain marinade and add to meat.
6. Also add as much of the onions as you can separate.
7. Add mustard seed, cloves and peppercorns.
8. Cover and simmer 3 1/2 to 4 hours or until the meat is tender.
9. Remove meat to heated platter.

cider vinegar, red wine, peppercorns, sugar, onions, bay leaves, salt, cloves, round rump, shortening, cloves, gingersnaps, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487514 (may not work)