SAUERBRATEN
Adapted from source: Karl Ratzsch's Old World Restaurant, Milwaukee, Wi.
From: Dianne/Aberdeen, WA
Servings: 6-8

This is exactly like the old family recipe handed down from my German ancestors. It's sooooooo good!

4 lb boneless rump roast
4 cups water or 2 cups water
2 cups red wine
2 cups red wine vinegar
2 tablespoons sugar
1 medium onion, finely chopped (1/2 cup)
3/4 cup finely chopped celery
1/4 teaspoon salt
1 pinch pepper
1 teaspoon mixed pickling spices
2 tablespoons vegetable shortening
24 gingersnaps, crushed (1 1/2 cups)

Trim meat of all but a thin layer of fat. Place in large glass bowl.

Add water, wine, wine vinegar, sugar, onion, celery, salt, pepper, and pickling spices to bowl, stirring to mix. Cover with plastic wrap; refrigerate 4 or 5 days, turning meat each day. (I don't leave it that long. Using wine 3 days is fine.)

Remove meat from marinade; reserve marinade; pat meat dry with paper toweling. Heat shortening in Dutch oven. Brown meat on all sides (about 15 minutes). Remove fat from pan.

Pour marinade from meat. Roast uncovered in moderate oven 350°f for 30 minutes. Cover; continuing to roast 2 1/2 to 3 hours longer or until meat is tender. Remove meat to
platter.

Strain marinade; remove fat and return marinade to pan. Stir in gingersnap crumbs. Heat until thickened; strain again. Slice meat and serve with gravy.

NOTES: Excellent with potato latkes and red cabbage.