Jacob Wirth'S Sauerbraten - cooking recipe

Ingredients

4 lb. beef pot roast
2 tsp. salt
1 tsp. ground ginger
2 c. cider vinegar
2 1/2 c. water
2 medium onions, sliced
2 Tbsp. mixed pickling spice
3 bay leaves
1 tsp. peppercorns
8 whole cloves
1/3 c. sugar
2 Tbsp. oil
flour and gingersnaps

Preparation

Rub meat with salt and ginger; put in a large bowl.
Combine remaining ingredients except oil and flour.
Bring to a boil and pour over meat.
Cool, cover and put in refrigerator for 3 days. Turn meat once each day.
Remove meat from pickling liquid and reserve liquid.
Brown meat on all sides in oil.
Place on rack. Add pickling liquid, onions and pickling spice.
Cover and simmer 3 1/2 hours or cook in pressure cooker 12 minutes per pound.
Remove meat.
Strain liquid in pan and return to heat.
Skim off excess fat.
Thicken gravy with crumbled gingersnaps and a little flour thickened with cold water.
Peel and cut up potatoes, carrots and turnip.
Cook for 10 minutes in pressure cooker and serve with meat and gravy.