Sauerbraten

1C each apple cider vinegar and water

1T salt

6 each whole cloves and peppercorns

2 bay leaves

4 lb. beef rump roast

1 large onion, halved and thinly sliced

In a slow cooked combine all ingredients. Marinate in refrigerator 1-2 days turning occasionally. Cover and cook on high 6 hours. Remove meat to a serving plate. Drain liquid with a sieve and discard all of the spices and bay leaves. In a sauce pan bring liquid to a boil and add 20-25 crushed gingersnap cookies, cook until thickened. Serve with spaetzle, noodles or potatoes.