3 - 3 1/2 lb. rump roast of beef
4 bay leaves
1/2 tsp. pepper corns
8 whole cloves
2 med. onions, sliced
1 sm. carrot, minced
1 stalk celery, chopped
1 1/2 c. red wine vinegar
2 1/2 c. water
1/4 c. butter

Rub meat with 1 teaspoon salt and 1/2 teaspoon pepper, place in deep earthen ware crock or glass bowl. Add spices and vegetables. Heat vinegar and water to boiling, pour hot over meat. Cool, cover bowl; refrigerate. Let marinate at least 2 days, turning meat twice a day.

When ready to cook, remove meat from liquid and dry with paper towel. Melt butter in Dutch oven and brown meat all over. Strain liquid and pour over meat. Cover tightly; simmer 2 1/2 to 3 hours. Remove to warm platter, slice and keep warm.

GINGERSNAP GRAVY: Put 2 tablespoons sugar in a skillet, stirring until brown. Gradually stir in 1 1/2 cups hot marinade and 1/2 cup water. Add 2/3 cup gingersnap crumbs; cook and stir until mixture thickens. Salt gravy to taste; ladle some over sauerbraten and pass remainder.