Name: Sauerbraten                                  Serves: 10-12

Category: Beef                 Cuisine: Deutsches Essen             Source: TD

Ingredients:
6-8 # Beef, Bottom round, rump

Marinade:
3 cups cold water
1 cup wine vinegar
1 cup red wine
2 medium onions, chopped
1 carrot, chopped
1 rib celery, chopped
2 tbs salt
4 peppercorns
2 bay leaves
2 tbs brown sugar
2 whole cloves

3 tbs Bacon drippings or vegetable oil
6 gingersnaps, crushed

Directions:  Place beef in large pot with marinade. Cover and refrigerate for
5 days, turning daily.

Remove meat from pot and wipe dry.

Brown meat on all sides in heavy cast iron pot or dutch oven.

Add marinade, bring to boil, cover and simmer for 2-3 hours, or until meat is
fork-tender.

Remove meat. Let cool. (makes better slicing)   Add gingerspaps to marinade. .Simmer marinade, then strain. Add a little slurry (flour and water stirred)  if necessary to thicken. Correct seasoning, adding vinegar or sugar to balance sweet-sour taste) , salt and pepper  to taste.

NOTE: Can be made to this point a day ahead, then re-heated after slicing.

Serve with Potato Balls and Red Cabbage.