SAUERBRATEN

Steps:

• In a large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper.
• Wipe meat with damp paper towels and place in marinade; refrigerate, covered, e days, turning meat occasionally.
• Remove meat from marinade, reserving marinade.
• Wipe meat dry with paper towels then coat with 2 tbsp flour.
• In hot oil in Dutch oven, over medium heat, brown meat well on all sides.
• Pour in marinade; simmer, covered, 2 1/2 to 3 hours, or until meat in tender.
• Remove meat from Dutch oven.
• Press liquid and vegetables throug coarse sieve; skim off fat.
• Measure 3 1/2 cups liquid (add water, if necessary) and return liquid to Dutch oven.
• Mix remaining 2 tbsp flour with 1/3 cup cold water and the sugar.
• Stir into liquid; bring to boiling, stirring.
• Stir in gingersnaps.
• Return meat to Dutch oven.
• Spoon gravy over meat and simmer, covered, 20 minutes.
• Remove meat to heated platter.
• Pour some of gravy over it.
• Serve meat, thinly sliced, with more gravy.