Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Bring the sauce to a simmer over medium heat. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. When I go to Germany to visit my family, I always love to spend time sitting around the kitchen table talking about old recipes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. On the other hand, this recipe is basically a German pot roast. But there are a lot of substitutes for Sauerbraten. This over 3 day in a sour sauce marinated beef is a typical cold season dish, perfect on a chilly November day, serve with Sptzle (. Sprinkle in the flour and cook 1 to 2 minutes. In traditional German sauerbraten, the ingredients are beef roast, red wine vinegar, beef broth, water and, spices (pepper, allspice, cloves). Stir in the chopped garlic and chopped thyme and cook 1 minute. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Cover cook on Low heat setting 7 to 9 hours. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon bring to a boil. In the same pan, brown roast in drippings, over medium heat, on all sides. Remove to paper towels with a slotted spoon. Heat a large ovenproof pot over medium heat and add the olive oil. In a large Dutch oven, cook bacon over medium heat until crisp. Strain the marinade, discarding the solids. Cut and cube the bottom round and set aside. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Remove the meat from the marinade and pat dry season with salt. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, salt, pepper, bay leaves, cloves, juniper, sugar, and mustard seeds. Seal the bag and refrigerate for 2 to 3 days, turning daily. Place the beef in a large resealable plastic bag and pour in the marinade. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
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