Sauerbraten

• 1 c. red wine vinegar
• 1 c. dry red wine
• 2 c. water
• 2 c. sliced onion
• 1 rib celery, chopped
• 1 c. shredded carrots
• 2 cloves garlic, sliced
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 4 bay leaves
• 6 whole juniper berries
• 8 whole cloves
• 4 to 5 lb. boneless beef roast (rump or chuck)
• 4 Tbsp. flour
• 2 Tbsp. olive oil
• 2 Tbsp. brown sugar
• 1/2 c. finely crushed gingersnaps

1. In large bowl, combine first 9 ingredients.
2. Wrap next 3 ingredients in cheesecloth and add to marinade.
3. Add meat and refrigerate covered, 3 days, turning meat twice a day.
4. Remove meat from marinade; discard spice bag.
5. Pat meat dry and dust with 2 tablespoons flour.
6. Heat oil in large Dutch oven.
7. Brown meat well.
8. Add marinade.
9. Cover.
10. Simmer 2 to 3 hours or until tender. Remove covered and keep warm in 200u0b0 oven.
11. Strain sauce.
12. Puree vegetables in blender and return to sauce.
13. Blend remaining 2 tablespoons flour with 1/4 cup cold water.
14. Add to sauce with brown sugar.
15. Cook sauce until thick, stirring.
16. Add gingersnaps and heat through.
17. Slice meat and serve with sauce.
18. Makes 8 servings.

red wine vinegar, red wine, water, onion, celery, carrots, garlic, salt, pepper, bay leaves, juniper berries, cloves, boneless beef roast, flour, olive oil, brown sugar, gingersnaps

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772733 (may not work)