Elaine's Sourbraten

Makes 6-8

ingredients

4 lb Rump Roast
1 16 oz. bottle red wine vinegar
2 carrots sliced
one large onion sliced
2 stalks celery sliced
12 pepper corns
kosher salt 1 teaspoon
10 whole cloves
1 package of brown gravy mix
3 Tbls. molasses
1/2 cup brown sugar
10-16 ginger snaps finely ground in food processor.

directions

1
3 or 4 days before cooking, combine vinegar, carrots, onion, celery, peppercorns, salt and cloves in large bowl. Place meat in and add water to nearly cover (about 1 vinegar bottle full). Cover bowl and place in refrigerator. Turn meat each day.
2
On day of cooking, take meat out of brine, and pat dry, saving brine. Brown Rump Roast on all sides in dutch oven. When browned, add brine with vegetables and spices and bring to boiling.
3
Simmer for about 3 hours and then add molasses, brown gravy mix and brown sugar. At this point taste gravy and add either salt or sweeteners to taste. Simmer about an hour more or until meat is tender, remove and strain gravy. Place gravy back in dutch oven and add ground ginger snaps, stirring until thickened and smooth. This can be done a day before serving, or can be served immediately, slicing meat and serving with gravy.

notes

Sourbraten always takes some tweaking for taste and texture. A teaspoon of Gravy Master gives the gravy a nice color. For family gatherings I usually doubled the recipe using 2 rump roasts.

Source: Elaine