Sauerbraten:

4-pound Beef roast. (Rump, Sirloin tip or tenderloin)
1 ½ cup vinegar
1 cup dry red wine
¾ cup water
3-medium red onions, sliced
2- stalks celery, sliced
2- carrots, sliced
20 whole peppercorns
10 whole cloves
3 bay leaves
2- tablespoons sugar
1 ½ teaspoons salt
Flour
3-tablespoons Olive oil

Gravy:
3- cups drippings plus strained marinade
5 tablespoons flour
5 tablespoons crushed ginger snap cookies

Place meat in a large plastic zip lock freezer bag. In a large bowl mix vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt. Pour over meat and seal the bag. Place bag in a 9” X 13” pan and refrigerate for a week, turning twice a day.
When ready to cook, remove meat (save the marinade) and dry off well. Rub the surface of the meat lightly with flour. In a dutch oven, or large cast iron skillet, heat about 3-tablespoons of olive oil and slowly brown the meat well on all sides. Add a cup of the marinade and the vegetables. Cover and place in a preheated oven at 350 degrees for three to four hours until the meat is fork tender. If needed add more marinade during cooking to keep at least a half inch of liquid. Remove the meat and keep warm until ready to slice.
To make the gravy, strain the drippings into a large measuring cup (some folks add ice cubes until the fat separates, and remove it, I leave it in….) add marinade to get a total of 3-cups. Add the flour and crushed ginger snaps. Stir and cook for 5-10 minutes until gravy has thickened.
Serve with Red Cabbage and potato pancakes… pairs well with an AltBier or a Bock. This is an intense pain in the butt to make, but is one of my all time favorite meals….. and is so worth the effort.