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