Luchows Sauerbraten

Directions

1. 1
   Wipe the roast with a damp cloth and then season with salt and pepper.
2. 2
   Place in a large nonreactive bowl.
3. 3
   In a medium bowl, combine the onions, carrot, celery, cloves, peppercorns, bay leaves, vinegar, and 5 cups water.
4. 4
   Pour the mixture over the meat, adding more water if the mixture doesnt cover it completely.
5. 5
   Cover the bowl with plastic wrap or a lid and refrigerate for 4 days, turning daily.
6. 6
   On the fifth day, remove the bowl from the refrigerator.
7. 7
   With slotted spoons, remove the meat from the bowl; reserve the marinade.
8. 8
   In a nonreactive heavy pot over medium heat, melt the beef fat and 1 tablespoon of the butter, When melted, add the meat and brown on all sides.
9. 9
   Add the reserved marinade and bring the mixture to a boil.
10. 10
    Reduce the heat to a simmer and cook, partially covered, for 3 hours.
11. 11
    Melt the remaining 5 tablespoons butter over low heat in a small saucepan.
12. 12
    Add the flour and sugar and stir until dark brown, about 5 minutes.
13. 13
    Scrape into the simmering meat mixture and stir well.
14. 14
    Cover and continue cooking until the meat is tender, about 1 hour longer.
15. 15
    Remove the meat to a warmed serving platter.
16. 16
    Stir the crushed gingersnaps into the sauce and cook until the mixture thickens, about 10 minutes.
17. 17
    Pour the gravy over the sauerbraten and serve.