Karl Ratzsch's Sauerbraten Recipe

• 4 lb beef rump, chuck or possibly sirloin
• 2 Tbsp. salt divided
• 1 c. red wine vinegar
• 1 c. white wine vinegar
• 2 c. cool water
• 1 x onion sliced
• 1 x rib celery cut coarsely
• 1/4 c. mixed pickling spice
• 1 x clove crushed
• 2 Tbsp. drippings or possibly lard
• 6 x gingersnap cookies or possibly more, softened in a little water
• 2 Tbsp. sugar equal parts of flour and water to thicken

Directions