Sauerbraten - cooking recipe

Ingredients

4 1/2 to 5 lb. sirloin tip roast
salt and pepper
1 onion, sliced
1 carrot, sliced
1/2 tsp. celery seed
2 whole cloves
2 whole peppercorns
1/2 c. red wine
1/2 c. white vinegar
1/2 tsp. dried tarragon
1 bay leaf
water
1/4 c. packed dark brown sugar
4 Tbsp. flour
3 gingersnaps

Preparation

Place meat in a large glass bowl.
Sprinkle with salt and pepper to taste.
Add onion, carrot, celery seed, cloves, peppercorns, wine, vinegar, tarragon and bay leaf to the bowl.
Add enough water so that marinade covers meat.
Marinate meat 4 to 5 days.
Day of serving, remove meat from marinade and reserve. Preheat oven to 300\u00b0.
Roast meat 2 1/2 hours.
Sprinkle with the brown sugar, turning meat to coat.
Roast 15 minutes longer. Remove vegetables from the marinade; add the flour to it and pour into the roasting pan.
Add gingersnaps that have been crumbled. Roast meat with gravy 1/2 hour, stirring gravy occasionally.
Let meat rest 10 minutes before slicing.
Serve with gravy and potato pancakes.
Serves 6 to 8.