Traditional Sauerbraten

Ingredients

• 3 pounds beef rump roast
• 2 large onions , chopped
• 1 cup red wine vinegar , or to taste
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon white sugar
• 10 whole cloves , or more to taste
• 2 bays leaves , or more to taste
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 10 gingersnaps cookies , crumbled

Instructions

1. 1

   Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.

2. 2

   Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.

3. 3

   Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.

4. 4

   Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.

5. 5

   Remove beef to a platter and slice.

6. 6

   Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.