Sauerbraten

Directions

1. 1
   Three days in advance: Trim excess fat from roast, put into a large bowl, set aside.
2. 2
   Marinade: In a saucepan on the stovetop, combine water, vinegar, onion, peppercorns, cloves, bay leaf and bring to a boil; set aside to cool.
3. 3
   Pour cooled marinade over the meat, cover and refridgerate for 3 days, turning meat often during the day.
4. 4
   Day 4, remove meat from marinade and set marinade aside.
5. 5
   Heat 1 Tbsp oil in dutch oven and brown meat on all sides slowly.
6. 6
   Add marinade (which was drained) to the meat, cover and cook slowly for 2 to 3 hours.
7. 7
   Remove meat from pan after cooking, keep warm.
8. 8
   Gravy: To the cooking liquid, add raisins, gingersnaps, and cook until it thickens.
9. 9
   Remove bay leaf from gravy.
10. 10
    Slice meat and cover with gravy.