by Ted Peterson
Some people like old time German sauerbraten. As it takes time to make it is best to use the microwave.
1 bay leaf
3 cloves.
1 – ½ cup water
1 ounce gin
1 cup red wine vinegar
5 peppercorns
2 med or 1 large onion
3 tablespoons sugar
3 or 4 pound rump roast.
8 cookies crushed into fine crumbs (gingersnap is the best)
Slice the onions into fine slices.
Mix all the ingredients and place them with the meat. (save the cookies crumbs)
Cover and microwave for 10 minutes.
At this time place in the refrigerator for from 2 to 4 days. Turn the meat over 6 to 8 times a day and stick a large fork in the meat so that the marinate liquid will sink in.
After being in the refrigerator for the days place back into the microwave for another 15 minutes and then turn down the microwave to 30% to 50% power and then cook again for from 50 to 70 minutes. At this time test for tenderness and if not tender cook it more.
Microwave the crumbs with the juices for 5 to 6 minutes for a good sauce to serve with the meat.
This is what the Germans like. Try it.
Good luck.