Sauerbraten - cooking recipe

Ingredients

3 to 3 1/2 lb. round, rump or sirloin tip roast
3 bay leaves
4 to 6 peppercorns
6 whole cloves
2 onions, peeled and chopped
2 carrots, chopped
2 stalks celery, chopped
1 pt. red wine vinegar
2 c. water
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. sugar
2 Tbsp. margarine
8 to 10 gingersnap cookies, crumbled
1/2 c. sour cream
1/4 c. water
1/4 c. sugar

Preparation

Three or four days before serving Sauerbraten, select roast. Rinse meat and pat dry with paper towel.
Rub meat thoroughly with salt and pepper.
Place in a deep earthenware or glass bowl. Combine bay leaves, peppercorns, cloves, onions, carrots, celery, wine vinegar, water, salt, pepper and sugar.
Pour over roast. Add more water, if necessary, to cover roast.
Cover bowl and refrigerate 3 to 4 days.
Turn occasionally.
Stir marinade over and around roast.
On the day to be cooked, drain meat, saving marinade.
Brown meat quickly on all sides in Dutch oven or heavy kettle for about 20 minutes.
Add 1 1/2 to 2 cups marinade to roast, cover kettle and cook 3 1/2 hours or until meat is thoroughly tender.
Add more marinade from time to time, if necessary.
For 2 cups of gravy, melt 1/4 cup sugar in greased skillet, stirring until brown.
Stir in 2 1/2 cups hot marinade and 1/4 cup water.
Add gingersnaps, stirring until mixture thickens.
Add sour cream and salt to taste.
Pour small amount of hot gravy over sliced meat and serve remaining gravy in bowl. Serves 6 or more.