Sauerbraten

2 kg topside or rump of beef
60 g flour
1 ½ teaspoon salt
Pepper
60 g vegetable shortening
1 onion, sliced
½ teaspoon mustard seed
6 whole cloves
½ teaspoon peppercorns
30 g crushed gingersnaps

Marinade
35 cl cider vinegar
10 cl red wine
¼ liter water
12 peppercorns
2 tablespoons sugar
2 large onions, sliced
4 bay leaves
12 whole cloves
1 teaspoon mustard seed
2 teaspoons salt

Combine the marinade ingredients in a large bowl. Place the beef in this mixture and let it stand for 2 to 4 days, covered, in the refrigerator, turning each day. At the end of this marinating period remove the meat and dry it on paper towels.

Combine 2 tablespoons of the flour with the salt and a dash of pepper. Coat the meat on all sides with the seasoned flour. Brown on all sides in shortening in a Dutch oven. Strain the marinade, discarding the seasonings, and add it to the meat with the onion, mustard seed, cloves and peppercorns. Cover. Simmer 3 ½ to 4 hours, or until the meat is tender. Remove the meat to a heated platter, slicing beforehand if desired. Strain the liquid. Mix the remaining flour and crushed gingersnaps in the Dutch oven. Slowly add the strained liquid. Simmer, stirring constantly until thickened. Pour some of this gravy over the meat. Serve the remainder at table.