Sauerbraten

Ingredients

• 3 lbs beef rump roast
• 2 cups red wine vinegar
• 2 cups water
• 1 onion, sliced
• 1 carrot, sliced
• 8 juniper berries
• 6 whole cloves
• 3 bay leaves
• 1/4 cup vegetable oil
• 1/3 cup crushed gingersnap cookies
• 2 tbsp sugar

Instructions

1. 1Combine vinegar, water, onion, carrot, juniper, cloves, and bay leaves, and marinate the beef in this mixture 3-5 days in the fridge, turning daily.
2. 2Remove beef, pat dry, and reserve the marinade.
3. 3Sear beef on all sides in oil in a Dutch oven, then remove.
4. 4Strain marinade vegetables into the pot and sauté briefly, then add strained marinade liquid.
5. 5Return beef to the pot, cover, and braise 2.5-3 hours until fork-tender.
6. 6Remove beef and stir gingersnap crumbs and sugar into the liquid to thicken the gravy.
7. 7Slice beef and serve with the sweet-and-sour gravy.

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