Sauerbraten

• 3 lbs boneless beef round rump roast or 3 lbs bottom round steaks
• 2 cups water
• 1 cup vinegar (white or cider)
• 2 onions (sliced)
• 5 black peppercorns
• 2 whole cloves
• 1 bay leaf
• 34 cup golden raisin (optional)
• 8 ginger snaps (crumbled)

1. Three days in advance: Trim excess fat from roast, put into a large bowl, set aside.
2. Marinade: In a saucepan on the stovetop, combine water, vinegar, onion, peppercorns, cloves, bay leaf and bring to a boil; set aside to cool.
3. Pour cooled marinade over the meat, cover and refridgerate for 3 days, turning meat often during the day.
4. Day 4, remove meat from marinade and set marinade aside.
5. Heat 1 Tbsp oil in dutch oven and brown meat on all sides slowly.
6. Add marinade (which was drained) to the meat, cover and cook slowly for 2 to 3 hours.
7. Remove meat from pan after cooking, keep warm.
8. Gravy: To the cooking liquid, add raisins, gingersnaps, and cook until it thickens.
9. Remove bay leaf from gravy.
10. Slice meat and cover with gravy.

beef round rump roast, water, vinegar, onions, black peppercorns, cloves, bay leaf, golden raisin, ginger snaps

Taken from www.food.com/recipe/sauerbraten-21944 (may not work)