Traditional German Sauerbraten - cooking recipe

Ingredients

3 1/2 pounds beef round steak
1 tablespoon salt
ground black pepper to taste
16 fluid ounces vinegar
1 1/2 cups sliced carrots
1 cup sliced onion
12 peppercorns
5 whole cloves
3 bay leaves
1 sprig fresh parsley, chopped
2 tablespoons all-purpose flour
1/4 cup butter
8 gingersnap cookies, crushed, or more to taste
1 tablespoon white sugar

Preparation

Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
Refrigerate beef, turning daily, for 3 to 7 days.
Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.