Bavarian Sauerbraten

• dry red wine↗2 1⁄2 cups
• red wine vinegar↗1 1⁄2 cups
• water↗1 cup
• onions↗4
• celery leaves↗1 bunch
• coarse salt↗2 tablespoons
• sugar↗2 tablespoons
• mustard seeds1 tablespoon
• freshly ground nutmeg↗1⁄4 teaspoon
• cloves↗10
• black peppercorns, crushed lightly↗2 teaspoons
• parsley↗4 sprigs
• bay leaves↗2
• rump roast, tied↗4 lbs
• clarified butter↗2 tablespoons
• cup crushed gingersnaps1⁄2

Step-by-step instructions

1. 1

   In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.

2. 2

   Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.

3. 3

   Remove meat from the marinade and reserve the marinade.

4. 4

   Season the meat with salt and pepper.

5. 5

   In a kettle, heat the clarified butter- until hot but not smoking.

6. 6

   Add the meat and brown on all sides.

7. 7

   Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.

8. 8

   Transfer the meat to a cutting board.

9. 9

   Strain the cooking liquid the skim off the fat.

10. 10

    Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.

11. 11

    Boil the sauce- until thickend, salt and pepper to taste.

12. 12

    Slice meat and serve.