Sauerbraten

Directions

1. 1
   Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
2. 2
   Bring to a boil, then simmer for 5 minutes.
3. 3
   Cool to room temperature.
4. 4
   Place the beef in a large resealable plastic bag and pour in the marinade.
5. 5
   Seal the bag and refrigerate for 2 to 3 days, turning daily.
6. 6
   Preheat the oven to 350.
7. 7
   Remove the meat from the marinade and pat dry; season with salt.
8. 8
   Strain the marinade, discarding the solids.
9. 9
   Heat a large ovenproof pot over medium heat and add the olive oil.
10. 10
    Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate.
11. 11
    Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes.
12. 12
    Stir in the chopped garlic and chopped thyme and cook 1 minute.
13. 13
    Sprinkle in the flour and cook 1 to 2 minutes.
14. 14
    Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer.
15. 15
    Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
16. 16
    Remove the meat and transfer to a plate.
17. 17
    Bring the sauce to a simmer over medium heat.
18. 18
    Whisk in the gingersnaps and simmer until thickened; season with salt and pepper.
19. 19
    Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired.
20. 20
    Top with parsley.
21. 21
    Photograph by Kate Mathis