This dish takes a few days, but the effort is well worth it. In addition, the amount of time you spend preparing it is quite minimal.

sauerbraten serves 4 or more
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2 lb. eye round roast of beef 1/4 tsp allspice
1/2 cup wine vinegar 1 clove
1/4 cup cider vinegar freshly ground pepper
1/2 cup red wine 1 Tbsp dried parley
1 carrot, peeled and sliced 2 Tbsp olive oil
1 stalk celery, chopped 2 Tbsp flour
1 large onion, sliced 1 cup water
1 bay leaf 6 gingersnaps, crumbled
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Pat the roast dry with a paper towel and place in a glass bowl. Make a marinade of the next 11 ingredients
and pour over the beef. Cover with plastic wrap and place in refrigerator for 4 days. After the first 2 days,
turn the beef over and replace in the refrigerator. After 4 days, remove the beef from the bowl, trim off any
excess fat and pour the marinade into a small pot after removing the bay leaf and clove. Heat the marinade
over a low simmer. In a large Dutch oven, heat the olive oil and brown the roast, sprinkling 1 Tbsp of flour
as you brown it. Pour the marinade over the beef and simmer for 2 1/2 hours. When the beef is done, pour
off the marinade and puree in a blender. Add it back to the small pot, bring to a boil and mix the water with
the
remaining flour. Add the flour mix to the marinade, lower the heat and simmer until the gravy thickens.
Slice the beef and
place back in the Dutch oven. Add the gingersnaps and pour the gravy over the beef.
Serve the sauerbraten
over homemade egg noodles.