-
1
Wipe the roast with a damp cloth and then season with salt and pepper.
-
2
Place in a large nonreactive bowl.
-
3
In a medium bowl, combine the onions, carrot, celery, cloves, peppercorns, bay leaves, vinegar, and 5 cups water.
-
4
Pour the mixture over the meat, adding more water if the mixture doesnt cover it completely.
-
5
Cover the bowl with plastic wrap or a lid and refrigerate for 4 days, turning daily.
-
6
On the fifth day, remove the bowl from the refrigerator.
-
7
With slotted spoons, remove the meat from the bowl; reserve the marinade.
-
8
In a nonreactive heavy pot over medium heat, melt the beef fat and 1 tablespoon of the butter, When melted, add the meat and brown on all sides.
-
9
Add the reserved marinade and bring the mixture to a boil.
-
10
Reduce the heat to a simmer and cook, partially covered, for 3 hours.
-
11
Melt the remaining 5 tablespoons butter over low heat in a small saucepan.
-
12
Add the flour and sugar and stir until dark brown, about 5 minutes.
-
13
Scrape into the simmering meat mixture and stir well.
-
14
Cover and continue cooking until the meat is tender, about 1 hour longer.
-
15
Remove the meat to a warmed serving platter.
-
16
Stir the crushed gingersnaps into the sauce and cook until the mixture thickens, about 10 minutes.
-
17
Pour the gravy over the sauerbraten and serve.
