Sauerbraten

• 34 cup red wine (choose a hearty variety)
• 12 cup red wine vinegar
• 2 cups cold water
• 1 -2 onion, sliced
• 2 bay leaves
• 1 teaspoon pickling spices
• 4 lbs beef roast, such as rump roast
• 2 tablespoons lard
• 34 cup onion, finely chopped
• 12 cup carrot, finely chopped
• 12 cup celery, finely chopped
• 2 tablespoons flour
• 2 cups marinade (from above)
• 12 cup water
• 2 12 cups liquid (from the pot)
• 12 cup gingersnap cookie (finely crushed)

1. In a large saucepan, combine marinade ingredients, bring to a boil, then remove from heat and let cool.
2. Place meat in a deep bowl and pour marinade over; it should come about half-way up, if not, add more wine.
3. Cover and refrigerate 4 to 5 days, turning twice a day.
4. Remove the meat from the marinade and pat dry.
5. Strain the marinade, reserving the liquid and discarding the solids.
6. In a large casserole, melt the lard and heat until it splatters; brown the meat on all sides.
7. Remove meat and pour off all but 2 tablespoons of the fat.
8. Add the onions, carrots, and celery; cook until they soften and begin to brown around the edges, about 5-8 minutes.
9. Sprinkle in the flour, stir and cook 2-3 minutes.
10. Stir in 2 cups of the reserved marinade along with 1/2 cup water; bring to a boil.
11. Return the meat to the pot, cover, and simmer on low for 2 hours (alternatively, you can cook in a 350 degree F oven).
12. Meat should be tender and offer no resistance when pierced with a knife.
13. Transfer to a platter and keep warm while you make the sauce.
14. Combine sauce ingredients in a small pan and cook over medium heat, stirring frequently, for 10 minutes.
15. Carve the meat into 1/4-inch slices and serve with sauce drizzled on top.

red wine, red wine vinegar, cold water, onion, bay leaves, pickling spices, beef roast, lard, onion, carrot, celery, flour, marinade, water, liquid, cookie

Taken from www.food.com/recipe/sauerbraten-496978 (may not work)