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fishlessman said:sauerbraten could probably be done in a dutch and warmed in a crock, always wanted to try that, bet it would make a great sandwich tooCompliments of Wiser One, Bill WiseBeef, Roast, Rump. Sauerbraten Mit Ingwer Kuchen Sosse, Saurebraten & Gingersnap GravyINGREDIENTS:4 lbs rump roast; beef, boneless1/2 cup cider vinegar2 onions, thinly sliced1/4 cup vegetable oil8 peppercorns1/2 tsp salt4 cloves , whole2 cups water, boiling1 bay leaf10 gingersnaps1 cup white vinegar, mild1/2 cup sour cream1 cup water1 Tbs unbleached flourProcedure:1. Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.2. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.3. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.Servings: 10Recipe Type: Beef, Main DishSourceSource: BGE Forum, Wise One, 2007/09/23