Bavarian Sauerbraten

• 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

1. 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.
2. Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
3. Remove meat from the marinade and reserve the marinade.
4. Season the meat with salt and pepper.
5. In a kettle, heat the clarified butter- until hot but not smoking.
6. Add the meat and brown on all sides.
7. Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
8. Transfer the meat to a cutting board.
9. Strain the cooking liquid the skim off the fat.
10. 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.
11. Boil the sauce- until thickend, salt and pepper to taste.
12. Slice meat and serve.

red wine, red wine vinegar, water, onions, celery, coarse salt, sugar, mustard seeds, ground nutmeg, cloves, black peppercorns, parsley, bay leaves, rump roast, butter, crushed gingersnaps

Taken from www.food.com/recipe/bavarian-sauerbraten-81224 (may not work)