Frank's Recipes! Sauerbraten Westphalian

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Sauerbraten Westphalian

7 pounds Rump roast
Cider vinegar
Water
2 teaspoons Salt
2 Tablespoons Sugar
2 Tablespoons Whole Pickling Spices
3 each Bay leaves
6 each Whole Cloves
2 each Med-large onions, chopped
25 each Gingersnap cookies
1/2 cup Sugar
1 teaspoon Salt

Yield: 16 servings

Day 1:
Combine pickling spices, bay leaves and cloves and put in a cheesecloth bag. Cut the roast into two pieces and put in a large container. (Do not use aluminum containers at any stage of the recipe.) Pour equal quantities of water and cider vinegar over the roast until level is 1 inch above the meat. Chop the onions and add along with the 2 tsp. salt and 2 tablespoon sugar. Immerse spice bag and refrigerate overnight.

Day 2:
Turn meat over in liquid. Later in day, turn again.

Day 3:
Turn meat over again in the morning. In the evening, put meat, liquid and spice bag in large pot. Bring to a boil and reduce heat until liquid is at a high simmer; cover pot. Check occasionally to see that the liquid level has not dropped. If it does, add equal parts water and vinegar. Continue simmering for 2-3 hours until meat is done, but do not overcook so that meat falls apart. When done, remove and retain spice bag, and drain liquid into a separate container. Cool. When the spice bag has cooled, squeeze the juice out of it into the liquid and discard spice bag. Refrigerate meat and liquid, separately, overnight.

Day 4:
Skim fat from refrigerated liquid and heat liquid slowly in a saucepan. Crumble gingersnaps and place in bowl. Add water and mix until gingersnaps dissolve into a thick paste. After liquid begins to simmer, slowly add gingersnap paste. Add remianing 1/2 cup sugar; remaining salt to taste. Cook slowly until all is dissolved and gravy thickens. Remove from heat. (NOTE: At all times after sugar has been added, be very careful not to overheat mixture or let it cook without stirring, because the sugar will make it scorch very easily.) Slice meat about 1/2 inch thick and arrange in container. Pour gravy over meat and let stand at room temperature for 4 hours. Stir mixture every half hour to make sure all pieces of meat are well-coated with gravy. That evening, heat meat and gravy mixture; be careful not to scorch it. Stir often. Fill tureen with meat and gravy; serve extra