Sauerbraten

Directions

1. 1
   At least 3 days before cooking, make the marinade.
2. 2
   Mix all ingredients with 1 cup water in a large, deep, nonreactive bowl.
3. 3
   Add the rump roast and cover.
4. 4
   Refrigerate, turning occasionally in the marinade, for at least 2 and up to 3 days.
5. 5
   Remove the meat from the marinade and pat it dry with the paper towels.
6. 6
   Season with the salt and pepper.
7. 7
   Strain the marinade and reserve 2 cups.
8. 8
   Position a rack in the center of the oven; preheat to 325.
9. 9
   Cook the bacon and oil in a large Dutch oven over med-high heat until the bacon is crisp and browned.
10. 10
    Using a slotted spoon, transfer the bacon to paper towels to drain.
11. 11
    Pour the fat into a small heatproof bowl.
12. 12
    Return 2 tablespoons of the fat to the Dutch oven and heat over med-high heat.
13. 13
    Add the beef and cook, turning occasionally, until browned on all sides, about 8 minutes, adding more vegetable oil as needed; transfer to a plate.
14. 14
    Add the remaining bacon fat to the Dutch oven and reduce the heat to medium.
15. 15
    Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
16. 16
    Add the reserved marinade and stock, and bring to a boil over high heat.
17. 17
    Add the beef and reserved bacon, and return to the boil.
18. 18
    Cover tightly and bake, turning the meat occasionally in the liquid, until fork-tender, about 3 1/2 hours.
19. 19
    Transfer the meat to a platter and tent with foil to keep warm.
20. 20
    Skim off the fat from the surface of the cooking liquid.
21. 21
    Place the pot over high heat and bring to a boil.
22. 22
    Cook until reduced to about 2 cups, about 10 minutes.
23. 23
    Whisk in the gingersnaps and cook until lightly thickened, about 3 minutes.
24. 24
    Stir in the balsamic vinegar and season with salt and pepper to taste.
25. 25
    Slice the sauerbraten across the grain.
26. 26
    Spoon the sauce on top and serve hot.