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Sauerbraten with Gingersnap Gravy

4-5 lb pot roast of beef
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 tsp. salt
1/4 tsp pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps cookies (about 3/4 cup) crushed
1 Tbsp. sugar

Place the meat in a bowl and set aside. Combine the vinegar, water,
peppercorns, bay leaves, cloves, salt and pepper in a saucepan and
heat just to boiling. Remove from heat; cool slightly. Pour
mixture over meat in bowl. Cool, cover tightly and put into
refrigerator. Marinate for 5 days, turning once a day.

Remove meat from marinade and drain thoroughly. Strain and reserve
marinade. Put pot roast in Dutch oven and brown on both sides in
a little butter or oil.

Add 1 cup of the marinade, the carrots and onions. Bring rapidly
to boiling. Reduce heat, cover tightly and simmer for about 2
hours or until tender. If necessary, add more of the marinade
(don't let the pot run dry).

Remove the meat to a warm platter and tent with foil to keep warm.
Stir the gingersnaps and sugar into the liquid in the Dutch oven.
Simmer for 10 minutes and serve with the sauerbraten.


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