Sauerbraten - cooking recipe

Ingredients

1 (4 lb) beef roast (rump or your favorite cut)
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps (about 3/4 cup, crushed)
1 tablespoon sugar

Preparation

Place meat in a bowl, set aside.
Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
Remove from heat; cool slightly.
Pour mixture over meat, and let cool.
Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
Remove meat from marinade and drain thoroughly.
Strain and reserve marinade.
Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
Add 1 cup of the reserved marinade, the carrots and onions.
Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
If necessary, add more marinade while simmering.
Remove meat to a warm platter and keep warm.
Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
Simmer the gravy for 10 minutes.
Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.