Recipe for cooking sauerbraten

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

This is wonderful served with potato pancakes or potato dumplings and red cabbage.

1 boneless rump roast (about 4 lbs. )
4 c. water
2 c. red wine vinegar
2 Tbsp. sugar
1 med.-size onion, finely chopped
3/4 c. celery, finely chopped
1/4 tsp. salt
Pin. of pepper
1 tsp. mixed pickling spices
24 crushed gingersnaps (1 1/2 (one and one-half) c. crumbs)

Trim meat of all but a thin layer of fat. Place in a large glass bowl. Add water, vinegar, sugar, onion, celery, salt, pepper and pickling spices to bowl, stirring to mix. Cover with plastic wrap; refrigerate 4 or 5 days, turning meat each day.

Remove meat from marinade; reserve marinade; pat meat dry with paper toweling. Heat shortening in Dutch oven. Brown meat on every side (about 15 mins.).

Remove fat from pan. Pour marinade over meat. Roast uncovered or without a lid at 350 degrees fahrenheit for 1/2 an hour.

Cover; continue roasting for 2 1/2 to 3 hours longer, or until meat is tender.

Remove meat to platter. Strain marinade; remove fat and return marinade to pan. Stir in gingersnap crumbs. Heat until thickened; strain again.

Slice meat and serve with gravy.