Sauerbraten - cooking recipe

Ingredients

3 lb. beef
garlic, salt and pepper
5 c. vinegar or white wine
1/2 c. sliced onion
2 bay leaves
1 tsp. peppercorns
1/4 c. sugar
1 c. flour
box of gingersnaps

Preparation

Wipe 3 pounds of beef with damp cloth.
Rub with garlic, salt and pepper.
Place in crock.
Heat, but do not boil, vinegar or white wine with equal part of water, onion, bay leaves, peppercorns and sugar.
Pour mixture while hot over the beef so it is more than half covered.
Place lid over crock and put in refrigerator.
Leave meat in refrigerator for 4 days, turning once a day.
Drain, saving the vinegar, and cook meat until tender. Remove from pot and replace where it will remain hot.
Pour off all but 2 tablespoons of drippings.
Blend with flour.
Stir with wire whisk.
Add box of gingersnaps to thicken gravy.