German Sauerbraten

Two to four days before serving, wipe meat with a damp cloth, then place in a large plastic bag. In bowl, thoroughly combine remaining ingredients except oil and pour over meat. Fasten bag tightly and lay flat in a 12x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate four days.) When ready to cook, remove meat (saving marinade) and dry well. Rub surface lightly with flour. Heat oil or shortening in Dutch oven and slowly brown meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a 350 degree oven for 3 to 4 hours until meat is fork tender. If needed, add more marinade during cooking to keep at least 1/2 inch liquid in the Dutch oven. Remove meat and keep warm until ready to slice. Strain drippings into a large measuring cup; add several ice cubes; let stand a few minutes for fat to separate. Remove fat, then make gravy. Makes 8 servings. Gravy: 3 cups drippings plus strained marinade 5 tablespoons flour 5 tablespoons ginger snap crumbs Combine above ingredients in Dutch oven, stir and cook about 5 minutes over medium heat until gravy s thickened. Taste for seasonings. Makes 3 cups gravy.