Sauerbraten

Directions

1. 1
   In large bowl, combine vinegar, Burgundy, onions, carrot, celery, allspice, cloves, salt and pepper.
2. 2
   Wipe meat with damp cloth.
3. 3
   Put meat in marinade.
4. 4
   Refrigerate, covered, for 3 days. Turn meat occasionally.
5. 5
   Remove meat; wipe dry with paper towels. Heat Dutch oven.
6. 6
   Add oil; heat.
7. 7
   Dredge meat in 2 tablespoons flour; in hot oil, brown very well on all sides.
8. 8
   Pour in marinade. Simmer, covered, 2 1/2 to 3 hours or until meat is tender.
9. 9
   Remove meat from Dutch oven.
10. 10
    Press liquid and vegetables through coarse sieve; skim off fat.
11. 11
    Measure 3 1/2 cups liquid (add water if necessary).
12. 12
    Return liquid to Dutch oven.
13. 13
    In small bowl, make paste of 1/3 cup cold water, remaining 2 tablespoons flour and the sugar.
14. 14
    Stir into liquid; bring to boiling, stirring.
15. 15
    Add the crushed gingersnaps.
16. 16
    Return meat to the Dutch oven; spoon gravy over it.
17. 17
    Simmer, covered, for 20 minutes.
18. 18
    Remove meat to heated platter; pour on some gravy.
19. 19
    Serve, sliced thin, with more gravy.