Sauerbraten

For the marinade

2 cups water

1 cup red wine vinegar (or red wine but I like the vinegar better)

1 medium onion, sliced

6 whole cloves

4 peppercorns, crushed

1½ teaspoons salt

1 bay leaf

For the roast

1 3- to 4-pound beef rolled rump roast, boneless chuck-eye roast or bottom round roast

3 tablespoons vegetable oil

½ cup water

8 to 12 gingersnaps, crushed fine (about 1/3 cup)

2 tablespoons packed brown sugar

1/3 cup water

3 tablespoons flour

In a bowl or glass measure, combine all ingredients for the marinade.

Prick meat thoroughly with a fork. Place in a glass or earthenware bowl. Pour marinade over roast. Cover and refrigerate 2 to 3 days, turning several times.

Remove beef from marinade; pat dry. Strain marinade, reserving liquid and discarding solids.

Heat oil in Dutch oven or stockpot until hot. Cook beef in hot oil, turning occasionally, until brown, about 10 minutes. Remove beef from pan; pour off fat.

In same pan, heat 2 cups of reserved marinade and ½ cup water to a boil. (Reserve remaining marinade.) Return beef to pan; reduce heat to a simmer. Cover and cook until beef is tender, about 2 hours.

Remove beef to a warm platter. Cover and keep warm.

Pour liquid from Dutch oven into measuring cup. Skim fat from liquid. Add enough reserved marinade to measure 2½ cups, if necessary. Return to Dutch oven. (If liquid measures more than 2½ cups, boil rapidly to reduce to 2½ cups.)

Stir in gingersnap crumbs and brown sugar. Bring to a boil. Reduce to a simmer. Combine 1/3 cup water and flour and stir gradually into liquid. Boil and stir about 1 minute. Strain gravy if desired. Slice beef and serve with gravy. Don't make this unless you serve spaetzle and/or dumplings and red cabbage.

Makes 6 to 8 servings