MARINATE:

1/2 c. dry red wine
1/2 c. red wine vinegar
2 c. cold water
1 med. onion, peeled & sliced
5 peppercorns
4 whole juniper berries
2 bay leaves (or 1 tbsp. pickling spices)

Combine all ingredients for marinade and bring to boil over high heat. Cool to room temperature. Place meat in deep crock or enameled pot, or Corning pot large enough to hold it comfortably. Pour marinade over it. (It should come up at least 1/2 the way). Turn the meat to moisten all sides. Cover tightly and refrigerate 2-3 days, turning meat at least twice daily.

4 lb. boneless beef roast (top or bottom round) trim fat
3 tbsp. lard
1/2 c. finely chopped onions
1/2 c. finely chopped carrots
1/4 c. finely chopped celery
2 tbsp. flour
1/2 c. water
1/2 c. gingersnap crumbs or 1 c. crumbled honey cake

Remove meat from marinade and pat dry. Strain marinade and save liquid, discard spices and onion. Melt lard in heavy casserole over high heat and brown meat on all sides. Transfer meat to platter and discard all fat except 2 tablespoons. Add chopped onions, carrots and celery to fat in casserole and cook over moderate heat until lightly brown.

Sprinkle 2 tablespoons flour over vegetables and cook, stirring occasionally until the fat begins to color. Pour in 2 cups of reserved marinade and 1/2 cup of water and bring to boil. Return meat to casserole, cover tightly and simmer for approximately 2 hours or until meat shows no resistance when pierced. Transfer meat to platter, cover to keep warm.

Remove fat from liquid, measure liquid (should have approximately 2 1/2 cups, if more reduce by boiling), if less add some more of the reserved marinade. Cook liquid and ginger snaps or honey cake crumbs in small saucepan over moderate heat, stir frequently for about 10 minutes. Strain through fine sieve, press down with spoon to force vegetable and crumbs through it as much as possible. Taste for seasoning. Serve over 1/2 inch thick slices of meat. Traditionally served with red cabbage and dumplings or Spaetzle. Sauerbraten may be cooked in the oven post browning steps at 350 degrees for 2 hours.