Sauerbraten - cooking recipe

Ingredients

4 lb. beef pot roast
2 c. cider vinegar
2 c. water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 tsp. salt
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps, crushed
1 Tbsp. sugar

Preparation

Place meat in bowl; set aside.
Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan. Heat to boiling.
Remove from heat; cool slightly.
Pour mixture over meat; cool.
Cover tightly and put in refrigerator.
Marinate for five days; turn meat once a day.
Remove meat from marinade and drain thoroughly.
Strain and reserve juice.
Using a Dutch oven, brown; add 1 cup marinade, carrots and onions.
Bring rapidly to a boil; cover tightly and simmer about 2 hours, or until tender. Remove meat and add gingersnaps and sugar into liquid in Dutch oven.
Simmer for 10 minutes.
This makes delicious gravy.