Sauerbraten

• 1 c. vinegar
• 1 c. red wine
• 2 c. water
• 3 large bay leaves
• 12 whole peppercorns
• 8 whole cloves
• 1 large onion, sliced
• 2 stalks celery, diced
• 4 lb. boneless beef (chuck, rump or round)
• 3 Tbsp. flour with 1/2 tsp. salt and 1/2 tsp. pepper
• 2 Tbsp. corn oil
• 4 large carrots, quartered
• 8 medium onions, peeled
• 1 Tbsp. sugar
• 1 tsp. salt
• 16 gingersnap cookies, crumbled

1. Combine the first 9 ingredients in a saucepan and bring to a boil.
2. Place meat in a large glass bowl.
3. Pour hot mixture over meat, cover and refrigerate
4. for 2 days.
5. Drain meat, strain and save liquid.
6. Dry meat with a paper towel and rub well with seasoned flour.
7. Brown meat in a Dutch oven on all sides.
8. Add strained marinade and bring to a boil.
9. Cover tightly, reduce heat and simmer 2 1/4 hours.
10. Add carrots, whole onions and simmer 1 hour longer or until meat and vegetables are tender.
11. Transfer meat and vegetables to a heated platter.
12. Skim fat from liquid in pan; measure liquid adding more water if necessary to make 4 cups liquid total.
13. Return liquid to pan; add sugar, salt, crumbled gingersnaps and simmer until thickened, stirring constantly. Slice meat.
14. Serve with vegetables and gravy.
15. Great with potato pancakes and red cabbage.

vinegar, red wine, water, bay leaves, peppercorns, cloves, onion, stalks celery, boneless beef, flour, corn oil, carrots, onions, sugar, salt, cookies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612306 (may not work)