Sauerbraten - cooking recipe

Ingredients

1 c. vinegar
1 c. red wine
2 c. water
3 large bay leaves
12 whole peppercorns
8 whole cloves
1 large onion, sliced
2 stalks celery, diced
4 lb. boneless beef (chuck, rump or round)
3 Tbsp. flour with 1/2 tsp. salt and 1/2 tsp. pepper
2 Tbsp. corn oil
4 large carrots, quartered
8 medium onions, peeled
1 Tbsp. sugar
1 tsp. salt
16 gingersnap cookies, crumbled

Preparation

Combine the first 9 ingredients in a saucepan and bring to a boil.
Place meat in a large glass bowl.
Pour hot mixture over meat, cover and refrigerate
for 2 days.
Drain meat, strain and save liquid.
Dry meat with a paper towel and rub well with seasoned flour.
Brown meat in a Dutch oven on all sides.
Add strained marinade and bring to a boil.
Cover tightly, reduce heat and simmer 2 1/4 hours.
Add carrots, whole onions and simmer 1 hour longer or until meat and vegetables are tender.
Transfer meat and vegetables to a heated platter.
Skim fat from liquid in pan; measure liquid adding more water if necessary to make 4 cups liquid total.
Return liquid to pan; add sugar, salt, crumbled gingersnaps and simmer until thickened, stirring constantly. Slice meat.
Serve with vegetables and gravy.
Great with potato pancakes and red cabbage.