Sauerbraten

Ingredients

• Gingersnap cookies (6)
• Vegetable oil (2 tablespoons)
• Flour (2 tablespoons)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Juniper berries (6)
• Cloves (6)
• Peppercorns (10)
• Bay leaves (2)
• Celery stalk (1, sliced)
• Carrot (1 large, sliced)
• Onion (1 large, sliced)
• Water (1 cup)
• Red wine vinegar (1 cup)
• Beef roast (3 pounds)

Instructions

1. In a large bowl, combine the red wine vinegar, water, sliced onion, carrot, celery, bay leaves, peppercorns, cloves, juniper berries, salt, and black pepper to make the marinade.
2. Place the beef roast in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 24 hours, turning the bag occasionally to ensure even marination.
3. After marinating, remove the beef roast from the bag and pat it dry with paper towels. Strain and reserve the marinade.
4. In a large Dutch oven or pot, heat the vegetable oil over medium-high heat. Add the beef roast and brown it on all sides.
5. Reduce the heat to low and pour in the reserved marinade. Cover the pot and simmer for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
6. Remove the beef roast from the pot and let it rest for a few minutes. Meanwhile, strain the cooking liquid and discard the solids.
7. In a separate small saucepan, melt the gingersnap cookies with a ladleful of the strained cooking liquid. Stir until the cookies dissolve and the sauce thickens.
8. Slice the sauerbraten and serve it with the gingersnap sauce on top. Enjoy!