Sauerbraten - cooking recipe

Ingredients

lean boneless beef such as a rump roast
apple cider vinegar
water
5 whole Bay leaves
14 - 16 whole black peppercorns
10 - 14 whole cloves
gingersnaps

Preparation

Place meat in large non metallic bowl.
Cover with equal parts vinegar and water to which the spices have been added. Cover and refrigerate for 4 days to a week.
Turn meat daily. Cook at a simmer until done in the marinade, adding a little more of the liquids if need during cooking.
Remove meat and keep warm. Strain liquid to remove spices and return to pan and heat.
Crush gingersnaps to fine crumbs using a rolling pin, and add the liquid to thicken to gravy.
Use as many as necessary.