Mom's Sauerbraten Recipe

• 2 med. onions
• 1/2 lemon, sliced
• 2 1/2 c. water
• 1 1/2 c. red wine vinegar
• 12 whole cloves
• 6 bay leaves
• 6 whole black peppercorns
• 1 tbsp. sugar
• 1 tbsp. salt
• 1/4 teaspoon grnd ginger
• 4 lbs. beef rump roast

1. In a large bowl, combine all ingredients.
2. Add in roast, cover and chill for 2 to 3 days.
3. Turn meat every day.
4. To cook, remove meat from liquid.
5. Wipe dry.
6. Strain marinade and reserve.
7. In Dutch oven, brown meat on all sides with 2 or possibly 3 Tbsp.
8. of shortening.
9. Add in strained marinade.
10. Cover and cook slowly 2 hrs.
11. Remove meat and add in small amount of water.
12. Add in 1/2 c. broken ginger snaps, cook and stir till thick.
13. Slice meat thin and place on platter with a little gravy over it.
14. Especially good on crisp Fall days and during Octoberfest.

onions, lemon, water, red wine vinegar, cloves, bay leaves, black peppercorns, sugar, salt, grnd ginger, beef rump roast

Taken from cookeatshare.com/recipes/mom-s-sauerbraten-14540 (may not work)