GRANDMA SCHEINA'S SAUERBRATEN

Steps:

• Place meat in 4 quart bowl. Put all marinade ingreients in pan + bring to a boil- reduce heat + simmer 5 min. Cool, then pour over meat, cover bowl well + refrgerate 4 days. Turn once daily to marinate. When ready to cook remove from marinade + pat dry with towels. Strain marinade, press juice from veggies. Reserve juice + discard veggies. Mix 2 Tblsp flour with salt + coat all sides of meat. Heat oil in lg casserole, brown meat on all sides over med heat (20 min.). Remove meat, pour fat from pan. Return + add onion slices, cloves, bay leaves + 3 cups marinade. Cover + simmer till meat is almost tender (about 3 hrs.). Remove + strain marinade. Return broth to pot. In sm. skillet melt butter, stir in sugar,+ 3 Tblsp flour. Cook + stir over low heat till mixture becomes rich brown color. Stir into marinade, cover + continue cooking till meat is tender (1 hr more). To serve remove meat to heated platter. Stir ginger snap crumbs into gravy, stir until smooth + thick. Add salt + pepper to taste. Arrange sliced meat on platter, coat with some gravy. Serve over wide egg noodles with more gravy.