Sauerbraten

Directions

1. 1
   Trim fat and silverskin from beef.
2. 2
   Combine marinade ingredients and boil; cool.
3. 3
   Season beef with salt and place in marinade; marinate under refridgeration for 3 to 5 days turning is not necessary if covered by marinade.
4. 4
   Remove meat; strain and reserve marinade; reserve onion and herbs separately.
5. 5
   Bring marinade to boil and skim off scum.
6. 6
   Heat the oil in brazier; add beef and sear on all sides; remove meat and reserve.
7. 7
   Add onion, carrot, celery, and onion and herbs from marinade to brazier; brown lightly.
8. 8
   Add tomato paste and cook out for several seconds.
9. 9
   Deglaze pan with the strained marinade and reduce liquid by half.
10. 10
    Add flour and combine mixture thoroughly.
11. 11
    Add brown stock, whip out any lumps, and bring to simmer.
12. 12
    Return meat to the pan, cover, and braise till fork-tender.
13. 13
    Remove the meat and reduce remaining sauce by half, skimming off grease.
14. 14
    Add gingersnaps and cook sauce for 10 min until gingersnaps dissolve.
15. 15
    Strain sauce and serve over meat.