Sauerbraten

Directions

1. 1
   Combine the first 9 ingredients in a saucepan and bring to a boil.
2. 2
   Place meat in a large glass bowl.
3. 3
   Pour hot mixture over meat, cover and refrigerate
4. 4
   for 2 days.
5. 5
   Drain meat, strain and save liquid.
6. 6
   Dry meat with a paper towel and rub well with seasoned flour.
7. 7
   Brown meat in a Dutch oven on all sides.
8. 8
   Add strained marinade and bring to a boil.
9. 9
   Cover tightly, reduce heat and simmer 2 1/4 hours.
10. 10
    Add carrots, whole onions and simmer 1 hour longer or until meat and vegetables are tender.
11. 11
    Transfer meat and vegetables to a heated platter.
12. 12
    Skim fat from liquid in pan; measure liquid adding more water if necessary to make 4 cups liquid total.
13. 13
    Return liquid to pan; add sugar, salt, crumbled gingersnaps and simmer until thickened, stirring constantly. Slice meat.
14. 14
    Serve with vegetables and gravy.
15. 15
    Great with potato pancakes and red cabbage.