Sauerbraten - cooking recipe

Ingredients

2 c. wine vinegar
2 Tbsp. pickling spice
2 Tbsp. brown sugar
4 medium onions, sliced
1 tsp. salt
3 cans beer
4 to 6 lb. beef roast
16 gingersnaps

Preparation

Mix first 5 ingredients until dissolved.
Add beer.
Pour over beef roast.
Marinate for 3 days, turning now and then.
At the end of 3 days, strain juice from meat.
Pat dry and flour the meat. Brown.
Add 1 cup juice and roast about 2 hours.
Don't let it go dry.
When tender, crush 16 or so gingersnaps in boiling juice and it will thicken into a gravy by itself.
Serve with Bread Dumplings.