Sauerbraten

Directions

1. 1
   In a large saucepan, combine marinade ingredients, bring to a boil, then remove from heat and let cool.
2. 2
   Place meat in a deep bowl and pour marinade over; it should come about half-way up, if not, add more wine.
3. 3
   Cover and refrigerate 4 to 5 days, turning twice a day.
4. 4
   Remove the meat from the marinade and pat dry.
5. 5
   Strain the marinade, reserving the liquid and discarding the solids.
6. 6
   In a large casserole, melt the lard and heat until it splatters; brown the meat on all sides.
7. 7
   Remove meat and pour off all but 2 tablespoons of the fat.
8. 8
   Add the onions, carrots, and celery; cook until they soften and begin to brown around the edges, about 5-8 minutes.
9. 9
   Sprinkle in the flour, stir and cook 2-3 minutes.
10. 10
    Stir in 2 cups of the reserved marinade along with 1/2 cup water; bring to a boil.
11. 11
    Return the meat to the pot, cover, and simmer on low for 2 hours (alternatively, you can cook in a 350 degree F oven).
12. 12
    Meat should be tender and offer no resistance when pierced with a knife.
13. 13
    Transfer to a platter and keep warm while you make the sauce.
14. 14
    Combine sauce ingredients in a small pan and cook over medium heat, stirring frequently, for 10 minutes.
15. 15
    Carve the meat into 1/4-inch slices and serve with sauce drizzled on top.