Bavarian Sauerbraten - cooking recipe

Ingredients

2 1/2 cups dry red wine
1 1/2 cups red wine vinegar
1 cup water
4 onions
1 bunch celery leaves
2 tablespoons coarse salt
2 tablespoons sugar
1 tablespoon mustard seeds
1/4 teaspoon freshly ground nutmeg
10 cloves
2 teaspoons black peppercorns, crushed lightly
4 sprigs parsley
2 bay leaves
4 lbs rump roast, tied
2 tablespoons clarified butter
1/2 cup crushed gingersnaps

Preparation

In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
Remove meat from the marinade and reserve the marinade.
Season the meat with salt and pepper.
In a kettle, heat the clarified butter- until hot but not smoking.
Add the meat and brown on all sides.
Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
Transfer the meat to a cutting board.
Strain the cooking liquid the skim off the fat.
Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
Boil the sauce- until thickend, salt and pepper to taste.
Slice meat and serve.