Bavarian Sauerbraten Recipe

• 2 1/2 c. dry red wine
• 1 1/2 c. red-wine vinegar
• 4 x onions Leaves from 1 bunch of celery
• 2 Tbsp. coarse salt
• 2 Tbsp. sugar
• 1 Tbsp. mustard seeds
• 1/4 tsp freshly-grated nutmeg
• 10 whl cloves
• 2 tsp black peppercorns crushed lightly
• 4 x parsley sprigs
• 2 x bay leaves
• 4 lb rump roast tied
• 2 Tbsp. clarified butter
• 1/2 c. crushed gingersnaps

1. In a large bowl stir together well the wine, vinegar, 1 c. water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
2. Add in the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days.
3. Remove the meat from the marinade and reserve the marinade.
4. Season the meat with salt and pepper.
5. In a kettle heat the clarified butter over moderately-high heat till it is warm but not smoking.
6. Add in the meat and brown on all sides.
7. Add in the reserved marinade and gently simmer the mix, covered, for 3 1/2 to 4 hrs, or possibly till the meat is tender.
8. Transfer the meat to a cutting board.
9. Strain the cooking liquid and skim off the fat.
10. Transfer 1/2 c. 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, stirring, till it is thickened and add in salt and pepper to taste.
12. Slice the meat and serve it with the sauce and "Potato Dumplings" (see recipe).
13. This recipe yields 8 servings.

red wine, redwine vinegar, onions, coarse salt, sugar, mustard seeds, nutmeg, cloves, black, parsley sprigs, bay leaves, rump roast tied, butter, crushed gingersnaps

Taken from cookeatshare.com/recipes/bavarian-sauerbraten-80461 (may not work)