Sauerbraten - cooking recipe

Ingredients

1 c. red wine vinegar
1/2 c. cider vinegar
1/2 c. red wine
2 onions, sliced
1 carrots, sliced
1 celery stalk
1 bay leaf
1/4 tsp. allspice
4 whole cloves
2 tsp. salt
1 tsp. pepper
4 lb. rump roast
1/2 c. cold water
6 Tbsp. flour
1 Tbsp. sugar
1/4 c. crushed gingersnaps

Preparation

In a large bowl, combine the vinegars, wine, vegetables, spices and meat.
Cover the bowl and refrigerate for 3 days.
Turn the meat twice a day.
To cook, remove meat, dry and brown in large pot.
Add and heat marinade in same pot.
Cover and cook 2 1/2 to 3 hours.
Remove meat to a platter.
Strain marinade and put 3 1/2 cups of it in pot.
Thicken with a mixture of water, flour and sugar.
Add gingersnaps and simmer 10 to 20 minutes.
Cut meat and add to marinade to keep warm.