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Sauerbraten with Gingersnap Gravy

(see also Sauerbraten Gingersnap Gravy)

3 to 3 1/2 lbs. beef round or rump roast
1 teas. salt
1/2 teas. ground black pepper

4 bay leaves
1/2 teas. peppercorns
8 whole cloves
2 medium onions, sliced
1 small carrot, minced
1 stalk celery, chopped

1 1/2 cups red wine vinegar
2 1/2 cups water

1/4 cup butter

Rub meat with 1 teas. salt and 1/2 teas. pepper. Place in deep earthenware crock or ovenware glass bowl; add spices and veggies. Heat vinegar and water to boiling and pour HOT over meat. Let cool. Cover bowl. Refrigerate. Marinate at least 48 hours, and be sure to turn the meat twice a day. When ready to cook, remove meat from marinade and dry with paper towels. Melt butter in Dutch oven and brown meat all over. Strain marinade and pour over meat. Cover tightly and simmer slowly for 2 1/2 to 3 hours or until meat is fork tender. Remove to warmed platter and slice. Serve with Sauerbraten Gingersnap Gravy.




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