|Ingredients:||5-6 lb rump roast (beef)
½ cup pickling spice
1 cup vinegar
¾ cup chili sauce
1 onion, loosely chopped
1 qt water
½ box ginger snaps
2 Tbsp. shortening
|Directions:||Add pickling spice, vinegar, chili sauce, onion and water to a stock pot and bring to a boil. Turn off heat and allow to cool completely.
Place roast in a large plastic container and pour brine over top. It i important to completely submerge the roast, so weigh it down with a heavy plate or similar hefty item. Cover with a lid and refrigerate for 3 days, turning the roast once a day.
Once brining is complete, dry the roast with paper towels. Strain the remaining brine through a sieve to remove all hard particles and set aside.
Put ginger snaps in a plastic bag and break them up with a rolling pin. Pour the crumbled cookies into a medium-sized bowl and add hot water to smooth them out. Set aside.
Melt shortening in a large roasting pan on the stove top over medium heat. Brown dry roast on all sides and then add the strained brine. Cover, reduce heat and simmer for about an hour. No stirring is necessary, but watch the pan to ensure the liquids don’t evaporate.
When roast is done, remove it from the pot and set it aside to rest. Add crumbled ginger snaps to the pan juices and stir until it forms a loose gravy. Serve sauerbraten with gravy poured over top.