Sauerbraten

Directions

1. 1
   Place beef, vegetables, cloves, peppercorns, and bay leaves in a large bowl.
2. 2
   Bring wine, water, salt, and pepper to a boil and pour over beef.
3. 3
   Cover and refrigerate 3 days, turning beef in marinade twice a day.
4. 4
   About 3 hours before you're ready to serve, remove beef from marinade and pat dry with paper toweling; reserve marinade.
5. 5
   Brown beef and marrowbones well in oil in a large kettle over moderate heat, about 15 minutes.
6. 6
   (Note: If bones brown before meat, remove temporarily.)
7. 7
   Add marinade, cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender; transfer to a large platter and keep warm.
8. 8
   Strain marinade and discard vegetables; scoop marrow from bones, sieve, and add to marinade.
9. 9
   Heat 1/2 cup lard or margarine in a heavy saucepan over moderate heat, blend in flour and brown 1 to 2 minutes.
10. 10
    Stir in marinade, reduce heat to low, and cook, stirring, until thickened.
11. 11
    Mix in gingersnaps and sugar to taste.
12. 12
    Carve meat at the table - not too thin or slices will crumble - and serve with plenty of gravy.
13. 13
    Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest.
14. 14
    Serve with Potato Dumplings, Spaetzle, or boiled potatoes.