Sauerbraten

Description
Servings: 8

Ingredients
Gravy:
 * 4 lb Beef Rump Or Sirloin Tip
 * 1 1/2 c vinegar
 * 1 c dry red wine
 * 3/4 c Water
 * 3 medium onions, sliced
 * 2 stalks celery, sliced
 * 2 carrots, sliced
 * 10 whole peppercorns
 * 10 whole cloves
 * 3 bay leaves
 * 2 tablespoons sugar
 * 1 1/2 teaspoons salt
 * flour
 * 3 tablespoons oil
 * 3 c drippings plus strained marinade
 * 5 tablespoons flour
 * 5 tablespoons ginger snap crumbs

Directions
Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350° F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.

Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy.

TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy.