German Pot Roast and Potato Dumplings

4 lbs. beef rump roast
2 C. water
1 C. red wine vinegar
1 onion, sliced
6 cloves
1 1/2 t. salt
4 peppercorns, crushed
1 bay leaf
3 T. oil
1/2 C. water
1/3 C. crushed gingersnaps
2 T. brown sugar, packed
1/3 C. water
3 T. flour


Potato Dumplings

2 T. butter
2 slices bread, cubed
3 1/2 C. cooked potatoes
1 C. flour
1 1/2 t. salt
1/8 t. nutmeg
1/8 t. white pepper
2 eggs, beaten
4 qts. water
2 t. salt
2 t. butter
2 T. dry bread crumbs

Take a fork and prick holes into the roast. Place in a large bowl. Mix 2 cups water, vinegar, onion, cloves, salt, peppercorns, and bay leaf. Pour mixture over beef. Cover and refrigerate. Turn several times for 2 to 3 days. Remove beef from mixture and pat dry. Strain the marinade mixture and save. Heat oil in Dutch oven until hot. Cook beef in oil, turning occasionally for about 10 minutes. Remove beef, pour off fat. Heat 2 c. of the marinade mixture and 1/2 c. water in Dutch oven. Return beef to Dutch oven. Reduce heat Cover and simmer for about 2 - 2 1/2 hours.

While meat is cooking, prepare dumplings. Heat 2 Tbsp. butter in skillet until melted. Cook bread cubes in butter over medium heat until golden brown, stirring frequently. Mix potatoes, salt, nutmeg and white pepper. Stir in eggs, beat until dough holds it's shape. Flour hands lightly and shape about 2 Tbsp. of dough into a ball. Press a hole in the center of ball with your fingers. Drop a few bread crumbs into the center and seal ball again. Repeat until all dough is used. Heat water and 2 tsp. salt to boiling. Heat 2 tsp. butter in skillet until melted. Cook and stir dry bread crumbs in butter until absorbed. Set aside. Drop dumplings into boiling water, stirring once or twice. Reduce heat, simmer uncovered for about 12 minutes. Remove with a slotted spoon. Sprinkle dumplings with bread crumbs.

Remove beef to heated platter to keep warm. Pour liquid into a large measuring cup, skimming off fat from the liquid; reserve this. Add enough marinade to this liquid to equal 2 1/2 c. Stir in gingersnaps and brown sugar. Mix 1/3 c. water and flour, stir gradually into the liquid, heat to boiling, stirring constantly. Boil and stir 1 minute. Strain gravy. Serve with dumplings and beef.