Sauerbraten Ginger Recipe

How to Make Sauerbraten Ginger

1. Place a 3-4 lb beef roast in a large (at least 6-quart) ceramic or glass bowl.
2. Add 1 large onion, quartered; 1 tbsp black peppercorns; 6 whole cloves; and 2 bay leaves.
3. Pour 1 cup white vinegar and 1/2 cup apple cider vinegar over the meat, ensuring it's mostly submerged.
4. Cover the bowl and refrigerate for 4 days. Turn the meat twice daily.
5. Remove the meat from the marinade, reserving the marinade. Pat the meat dry with paper towels. Strain the marinade through a fine-mesh sieve, reserving 1 cup of the strained marinade and the onions.
6. In a Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Brown the beef roast on all sides.
7. Sprinkle the roast generously with salt and pepper to taste.
8. Pour 2 cups of boiling water into the Dutch oven around the roast.
9. Add 1 cup crushed gingersnaps to the Dutch oven.
10. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 1/2 hours, turning the meat occasionally.
11. Add the reserved cup of marinade and continue to cook for another 2-3 hours, or until the beef is fork-tender.
12. Remove the beef from the Dutch oven and keep it warm, loosely tented with foil.
13. Strain the cooking juices through a fine-mesh sieve into a large saucepan.
14. In a small bowl, whisk together 1/4 cup sour cream and 2 tbsp all-purpose flour until smooth.
15. Gradually whisk the sour cream mixture into the strained cooking juices.
16. Cook over medium heat, stirring constantly, until the sauce has thickened to your desired consistency.
17. Slice the beef into 1/4-inch thick slices.
18. Add the sliced beef to the hot gravy, gently tossing to coat.
19. Arrange the beef slices on a heated platter and spoon the remaining gravy over the top. Serve immediately.