6 pound rump of beef or rolled boned chuck
1 1/2 cups of red wine vinegar
1/2 cup red wine
1 1/2 cups water
1 bay leaf
5 peppercorns
3 whole cloves
2 tablespoons salt
2 onions, sliced
4 tablespoons shortening or oil
5 tablespoons flour
4 tablespoons butter
1 tablespoon sugar
3/4 cup crushed gingersnaps (optional)
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It is best to have the meat in one solid
piece, but if it is boned and
rolled, make sure it has no added covering of suet.
Combine the vinegar, wine, water and seasonings,
pour this mixture over the meat. Add the sliced onions. Keep
meat in the refrigerator, covered with marinade, for 1-3 days,
turning occasionally. (Purists say it should be 3 days;.
Remove meat from marinade, wipe dry with paper towels and
brown in the shortening over high heat, sprinkling with 1
tablespoon
flour. Strain and add marinade, cover, lower heat and cook
gently for 4-5 hours, until fork-tender.
Remove meat and keep in warm place.
Pour off the stock. In the same kettle, melt the butter, add the
remaining flour and the sugar, stirring until smooth and
browned. Slowly add the stock, cooking until smooth and
thickened.
(Optional: Add the crushed gingersnaps, and cook
until
dissolved.) Replace meat in the sauce and cook
1/2 hour longer. Meanwhile, cook
noodles to serve with the sauerbraten
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