Old Munich Sauerbraten(Clay-Pot)

• 1 cup vinegar or more
• 1 cup water
• 10 wholes cloves
• 4 each bay leaves
• 2 Sprigs celery leaves
• 1 Sprig thyme fresh
• 3 each juniper berries crushed
• 1 large onions thin
• 3 Cloves garlic crushed
• 2 teaspoons salt
• 1 each lemon sliced
• 5 pounds beef, round steak
• 2 teaspoons bacon drippings
• 8 ounces tomato sauce
• 1 each bouillion cube
• 1/2 cup red wine
• 3 tablespoons brown sugar or more
• 4 strips lemon zest
• 5 each gingersnap cookies
• 1 tablespoon worcestershire sauce
• 1 1/2 teaspoons arrowroot flour approximately

1. Combine all the ingredients for the marinade in a porcelain-enameled container.
2. Add the meat and for best results marinate for 10 days, if not more.
3. Turn twice daily.
4. When ready to cook, presoak a large clay pot, top and bottom, in water for 15 minutes.
5. Remove the meat from marinade, put in a large frying pan, and sear on all sides in the hot bacon fat.
6. Meanwhile, pour the marinade into a saucepan and reduce to 13 its original volume by boiling rapidly, uncovered.
7. Place the meat in the presoaked pot, then add the marinade and all the other ingredients except the arrowroot.
8. Cover the pot and place it in a cold oven.
9. Set the oven temperature at 425F (220C).
10. Cook for 2 to 2 1/2 hours, until almost done, then remove the po from the oven and pour off the sauce.
11. Return the pot to the oven, uncovered, for a final 10 minutes of cooking.
12. Meanwhile, put the sauce into a blender container and blend.
13. Taste for seasoning; the sauce should be sweet and sour.
14. If not, add brown sugar and/or vinegar.
15. Heat the sauce, thicken with the arrowroot, and serve over the meat and German potato pancakes.

vinegar, water, wholes, bay leaves, celery, thyme, onions thin, garlic, salt, lemon sliced, beef, bacon, tomato sauce, bouillion, red wine, brown sugar, lemon zest, cookies, worcestershire sauce, flour approximately

Taken from recipeland.com/recipe/v/old-munich-sauerbratenclay-pot-41925 (may not work)