MRS. COORS' SAUERBRATEN

1 (12 ounce) can beer
1 1/2 cups red wine vinegar
2 medium onions, sliced
1 lemon, sliced
12 whole cloves
6 whole black peppercorns, crushed
4 bay leaves, crushed
1 tablespoon sugar
1/4 teaspoon ground ginger
4 pounds boneless beef rump roast
2 tablespoons cooking oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1 cup broken gingersnaps
Hot buttered noodles

Combine beer, vinegar, sliced onions, sliced lemon, cloves, peppercorns, bay leaves, sugar and ginger along with 1 tablespoon salt.

Place meat in a plastic bag; set in a shallow pan. Pour marinade over meat; close bag. Refrigerate 72 hours, turning occasionally.

WHEN READY TO COOK:
Remove meat; pat dry. Strain marinade and set aside.

Brown meat in hot oil.

Drain off f at. Add reserved marinade, chopped onion, carrot and celery. Cover and simmer for 2 hours or until meat is tender.

Remove meat from pan. Reserve 2 cups of cooking liquid and vegetables. Stir in gingersnaps and 2/3 cup water. Cook and stir until thickened.

Serve with meat and noodles.

Servings: 12
Source: Atlanta Constitution; May 25, 1983