Sauerbraten

Directions

1. 1
   Place meat in large non metallic bowl.
2. 2
   Cover with equal parts vinegar and water to which the spices have been added. Cover and refrigerate for 4 days to a week.
3. 3
   Turn meat daily. Cook at a simmer until done in the marinade, adding a little more of the liquids if need during cooking.
4. 4
   Remove meat and keep warm. Strain liquid to remove spices and return to pan and heat.
5. 5
   Crush gingersnaps to fine crumbs using a rolling pin, and add the liquid to thicken to gravy.
6. 6
   Use as many as necessary.