Sauerbraten

• 1 1/2 c. vinegar
• 1/2 c. red wine
• 1 c. water
• 2 Tbsp. sugar
• 1 tsp. whole black peppercorns
• 4 bay leaves
• 4 onions, sliced
• 18 whole cloves
• 1 1/2 tsp. mustard seed
• 3 1/2 tsp. salt
• 4 lb. boned rump or chuck roast
• 2 Tbsp. flour
• speck of pepper
• 1/4 c. shortening
• 1/2 c. sour cream
• salt and pepper
• 1/3 c. gingersnap crumbs

1. Two to four days before serving:
2. In a large bowl, combine vinegar, wine, water, sugar, 1/2 teaspoon peppercorns, bay leaves, 3 onions, 12 cloves, 1 teaspoon mustard seed and 2 teaspoons salt. Set meat in marinade, cover and refrigerate 2 to 4 days, depending on degree of sourness desired.
3. Turn meat each day.

vinegar, red wine, water, sugar, whole black peppercorns, bay leaves, onions, cloves, salt, boned rump, flour, speck of pepper, shortening, sour cream, salt, gingersnap crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547096 (may not work)