Sauerbraten

Sauerbraten - Braised Beef marinated in Vinegar and herbs

Serves 8
2 1/4 cups of water (mineral or filtered tap)
1 cup organic cider vinegar
1 lemon , cut into 8 wedges
2 whole bay leaves
1/2 teaspoon whloe cloves
1 1/2 teaspoon kosher salt
1/2 teaspoon whole black peppercorns
1 medium yellow onion, rough chop
1 leek, clean and rough chop
1 celery root, peeled and rough chop

4 1/2 lb. top round roast
1/4 cup canola oil
1/4 cup all purpose flour
1 cup beef broth
1/3 cup (packed) dark brown sugar
1/3 gingersnap cookie crumbs

Combine first 11 ingredients into saucepan and bring to boil. Let cool.

Place beef in bowl slightly lareger than beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
(You can omit this step if you want, my mum sometimes does this , but it tastes so much better if the meat has time to marinade)

Remove beef from marinade and pat dry. Poar the marinade through a sieve and reserve 1 1/2 cups of the liquid. Put the rest of the liquid and the solids aside. In a Durch oven, add the oil and brown the beef on all sides.
Season well with salt and pepper. Add the solids and brown as well. Pour in the reserved liquid and cover. Braise over medium heat for 30 minutes and add more of the marinade if needed. Add gingersnap and braise for another 1 1/2 hours.
Let the beef rest for 10 minutes before slicing. Pour the braising liquid through a sieve and bring to a boil. This will be the sauce for the sauerbraten. Slice beef and arrange in large baking dish. Pour sauce over meat. Enjoy!
Goes geat with the dumpling recipe.