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1
In a 2 quarts (1900 ml) to 3 quarts (2850 ml) saucepan, combine the wine, vinegar, water, sliced onion, crushed peppercorns and juniper berries, and bay leaves.
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2
Bring this marinade to a boil over high heat, then remove it from the heat and let it cool to room temperature.
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3
Place the beef in a deep crock or a deep stainless-steel or enameled pot just large enough to hold it comfortably and pour the marinade over it.
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4
The marinade should come at least halfway up the sides of the meat; if necessary, add more wine.
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5
Turn the meat in the marinade to moisten it on all sides.
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6
Then cover the pan tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat over at least twice a day.
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7
Remove the meat from the marinade and pat it completely dry with paper towels.
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8
Strain the marinade through a fine sieve set over a bowl and reserve the liquid.
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9
Discard the spices and onions.
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10
In a heavy 5 quarts (4725 ml) flameproof casserole, melt the lard over high heat until it begins to splutter.
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11
Add the meat and brown it on all sides, turning it frequently and regulating the heat so that it browns deeply and evenly without burning.
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12
This should take about 15 minutes.
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13
Transfer the meat to a platter and pour off and discard all but about 2 tbsp (30 ml) of the fat from the casserole and cook them over moderate heat, stirring frequently, for 5 to 8 minutes, or until they are soft and light brown.
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14
Sprinkle 2 tbsp (30 ml) of flour over the vegetables and cook, stirring constantly, for 2 or 3 minutes longer, or until the flour begins to color.
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15
Pour 2 cups (475 ml) of the reserved marinade and 1/2 cup (125 ml) of water and bring to a boil over high heat.
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16
Return the meat to the casserole.
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17
Cover tightly and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife.
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18
Transfer the meat to a heated platter and cover it with aluminum foil to keep it warm while you make the sauce.
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19
Pour the liquid left in the casserole into a large measuring cup and skim the fat from the surface.
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20
You will need 2-1/2 cups (600 ml) of liquid for the sauce.
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21
If you have more, boil it briskly over high heat until it is reduced to that amount; if you have less, add some of the reserved marinade.
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22
Combine the liquid and the gingersnap crumbs in a small saucepan, and cook over moderate heat, stirring frequently, for 10 minutes.
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23
The crumbs will disintegrate in the sauce and thicken it slightly.
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24
Strain the sauce through a fine sieve, pressing down hard with a wooden spoon to force as much of the vegetables and crumbs through as possible.
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25
Return the sauce to the pan, taste for seasoning and let it simmer over a low heat until ready to serve.
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26
To serve, carve the meat into 1/4 inch slices and arrange the slices attractively in overlapping layers on a heated platter.
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27
Moisten the slices with a few tbsp of the sauce and pass the remaining sauce separately in a sauceboat.
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28
Traditionally, sauerbraten is served with dumplings or boiled potatoes and red cabbage.
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29
If you prefer, you may cook the sauerbraten in the oven rather than on top of the stove.
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30
Bring the casserole to a boil over high heat, cover tightly and cook in a preheated 350 degree (175 C.) oven for about 2 hours.
