Sauerbraten

1 ½ cups vinegar ½ cup red wine

1 cup water

2 Tbsp sugar

1 tsp whole black peppers

4 bay leaves

4 onions, sliced

18 whole cloves

1 ½ tsp. mustard seeds

3 ½ tsp. salt

4 lb. boned rump or chuck pot roast

2 Tbsp flour

Speck pepper

¼ cup Crisco

1/3 cup gingersnap crumbs

½ cup sour cream

Salt and pepper

Two to four days before serving:

In large bowl, make the marinade: Combine vinegar, wine, water, sugar, ½ tsp. whole peppers, bay leaves, 3 onions, 12 cloves, 1 tsp. mustard seeds and 2 tsp. salt. Set meat in marinade; refrigerate, covered, 2 to 4 days, turning meat each day.

On the day:

Remove meat, reserving marinade; dry meat well on paper towels. Combine flour, 1 ½ tsp salt, speck pepper; use to coat meat on all sides. In hot Crisco in Dutch oven, brown meat well on all sides-about 15 to 20 minutes. Add ¾ cup reserved marinade, 1 sliced onion, ½ tsp mustard seeds, 6 cloves, ½ tsp. whole peppers. Simmer, covered, about 3 ½ to 4 hours, or until meat is fork tendered, adding ¼ cup marinade if needed.

Remove meat to hot platter, slicing first if desired; keep warm. Strain drippings from Dutch oven into glass measuring cup; let stand 2 min. to settle. Pour off all except 1/3 cup drippings; return these to Dutch oven. Stir in crumbs. Slowly stir in 2 cups strained, reserved marinade (add water if necessary). Cook, stirring until thickened. Stir in sour cream; heat, but do not boil. Season if necessary. Spoon some gravy over meat; pass rest.

Makes 8 to 10 servings.

Momma