Sauerbraten

Trim the fat off the beef.

To a nonreactive container add meat spices vinegar and wine.

Cover put in the refrigerator for 7 days and let it marinate. Turn every day.

After the meat is removed from the marinade and dried, in a roasting pan brown the meat in oil or lard. thenbraise itwith the strained marinade in the roasting pan on the stovetop.

Let it cook 4 hours.

Remove the meat from the cooked marinade add gingersnaps, crushed, to thicken. After its thickened slice the sauerbraten and serve with sauce hope you enjoy