Sauerbraten - cooking recipe

Ingredients

1 c. red wine vinegar
1 c. dry red wine
2 c. water
2 c. sliced onion
1 rib celery, chopped
1 c. shredded carrots
2 cloves garlic, sliced
1 Tbsp. salt
1/2 tsp. pepper
4 bay leaves
6 whole juniper berries
8 whole cloves
4 to 5 lb. boneless beef roast (rump or chuck)
4 Tbsp. flour
2 Tbsp. olive oil
2 Tbsp. brown sugar
1/2 c. finely crushed gingersnaps

Preparation

In large bowl, combine first 9 ingredients.
Wrap next 3 ingredients in cheesecloth and add to marinade.
Add meat and refrigerate covered, 3 days, turning meat twice a day.
Remove meat from marinade; discard spice bag.
Pat meat dry and dust with 2 tablespoons flour.
Heat oil in large Dutch oven.
Brown meat well.
Add marinade.
Cover.
Simmer 2 to 3 hours or until tender. Remove covered and keep warm in 200\u00b0 oven.
Strain sauce.
Puree vegetables in blender and return to sauce.
Blend remaining 2 tablespoons flour with 1/4 cup cold water.
Add to sauce with brown sugar.
Cook sauce until thick, stirring.
Add gingersnaps and heat through.
Slice meat and serve with sauce.
Makes 8 servings.