Sauerbraten

Marinade

8 oz. dry red wine
8 oz.  red wine vinegar
2 quarts water
2 onion, sliced
8 black peppercorns
10 Juniper berries
2 whole cloves
2 bay leaves

To Cook the Meat

4 lb. beef knuckles, split and tied
2 teaspoons salt
3 oz. vegetable oil
1 pound Mirepoix, diced
4 oz. Tomato paste
2 oz. flour
3 quarts brown stock
3 oz. gingersnap cookies, pulverized

Combine all the ingredients for the marinade and bring the mixture to a boil.  Cool it to room temperature. Season the beef with salt and place it in the marinade;  marinate it under refrigeration for 3 to 5 days, turning it twice per day.

Remove the meat from the marinade.  Strain and reserve the marinade; reserve the onions and herbs separately.   Bring the strained marinade To a boil and skim off the scum.   Heat the oil in a brazier.  Add the meat and sear it on all slices.  Remove the meat and reserve it.   Add the Mirepoix and reserved onions and herbs from the marinade.  Let them brown lightly.   Add the tomato paste.   Deglaze the pan with the marinade and reduce the liquid.   Add the flour and combine the mixture thoroughly.   Add the brown stock and whip out any lumps.

Return the meat to the pan, cover it and simmer until tender.    Remove the meat and reduce the sauce.   Add the gingersnaps and cook the sauce for 10 minutes, until the gingersnaps dissolve.  Strain the sauce through cheesecloth.

Sauerbraten II

4-5 lb. beef pot  roast with bone

Marinade

1 1/2 cups red wine vinegar
1/2 cup water
1/2 cup dry red wine
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery with leaves, chopped
8 black peppercorns
4 whole allspice
4 whole cloves
2 bay leaves

To Cook the Meat

3 tablespoons peanut oil
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 medium carrot, finely chopped
1/2 cup water
1/2 cup red wine
1/2 cup gingersnap crumbs

Place the beef in a deep glass, earthen ware, or stainless-steel bowl.  Combine the marinade ingredients in a medium saucepan and heat to boiling over high heat. Cool.  Pour the cool marinade over the meat, turning to coat all sides.  Cover and refrigerate 2 to 3 days, turning the meat several times each day.

Three to 4 hours before serving, drain the meat, reserving the marinade, and pat the meat dry with paper towels.  Heat a large saucepan.  Add the oil.  Add the meat and brown on all sides, turning frequently, about 30 minutes.  Remove the meat from the pan and reserve.  Pour off all but 2 tablespoons fat.  Sauté‚ the onion, celery, and carrot in the fat until tender, about 10 minutes.  Return the meat to the pan.  Strain into the pan the marinade plus 1/2 cup water,   discarding the marinade vegetables.  Reduce the heat to low and simmer, covered until the meat is tender,
2 1/2 to 3 hours.  Remove the meat and keep warm.  Remove the marrow from the bone and stir into the sauce.  Puree the liquid in the blender or food processor and strain into pan,  adding the red wine.  Bring to a simmer and stir in the crumbs.  Simmer, stirring frequently, until the sauce is thickened a few minutes.  Slice an arrange the meat on a heated serving platter.  Serve hot with thickened sauce.