Sauerbraten (George Gray)

6-8 pounds eye round of beef
1 carrot, chopped medium fine
2 stalks celery, chopped medium fine
1 medium onion, chopped medium fine
10-12 peppercorns
1 can beef stock
Red wine vinegar, enough to cover meat, 1-2 quarts
1 box ginger snap cookies oil

In a glass or stainless steel container place the beef, veggies, peppercorns and beef stock. Add red wine vinegar to cover meat. Cover container and place in refrigerator for 5-6 days.

Remove the meat and pat dry. In a large stainless steel or glass pot, heat oil.

Place meat in hot oil and brown well on all sides. Add all the marinade back into the pot with the beef and bring to a boil. Lower to simmer, cook for 2-1/2-3 hours until tender. Remove meat and let cool. Blend the marinade until smooth. Grind ginger snap cookies to fine crumbs. Bring marinade back to boil. Slowly add ginger snaps, whisking all the time until a smooth gravy is formed Lower heat to low simmer and cook 10 minutes.

Slice cooled meat and arrange on platter, pour a little gravy on meat.

Warm in 350 degree oven.

Serve with additional gravy

Goes great with potato dumplings and red cabbage.

Serves: 6-8 people.