Bavarian Sauerbraten

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Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes!!

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Steps

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In a large non-reactive bowl , stir together the wine , vinegar , water , 3 of the onions , celery leaves , salt , sugar , mustard seeds , nutmeg , cloves , peppercorns , parsley , and bay leaves.

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Add the meat and let it marinate , covered and chilled , turning occasionally for 3 to 4 days.

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Remove meat from the marinade and reserve the marinade.

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Season the meat with salt and pepper.

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In a kettle , heat the clarified butter- until hot but not smoking.

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Add the meat and brown on all sides.

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Add the reserved marinade and gently simer the mixture , covered for 3 1 / 2 to 4 hours- until meat is tender.

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Transfer the meat to a cutting board.

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Strain the cooking liquid the skim off the fat.

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Transfer 1 / 2 cup of the cooking liquid to a saucepan , bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.

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Boil the sauce- until thickend , salt and pepper to taste.

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Slice meat and serve.

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Ingredients

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dry red wine, red wine vinegar, water, onions, celery leaves, coarse salt, sugar, mustard seeds, nutmeg, cloves, black peppercorns, parsley, bay leaves, rump roast, clarified butter, gingersnaps