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1
Preheat the oven to 300 degrees.
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2
Stud the roast with the whole garlic cloves.
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3
Season the entire roast with Essence, salt and pepper.
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4
Place the roast in a deep glass bowl.
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5
In a mixing bowl, whisk the red wine, onions, herbs, and sugar together.
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6
Whisk the liquid until the sugar dissolves.
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7
Pour the marinade over the roast and cover with plastic wrap.
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8
Place the roast in the refrigerator and marinate for 72 hours.
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9
Remove the roast from the marinade.
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10
Strain the marinade.
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11
Place the roast in a braising pan.
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12
Add the veal stock to the strained liquid.
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13
Pour the liquid over the roast and place in the oven.
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14
The liquid should cover 1/2 of the roast.
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15
Braise the roast covered for 2 to 3 hours.
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16
Turn the meat several times and add additional stock if needed.
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17
Place the pan with the braising liquid over a burner.
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18
Bring the liquid up to a simmer.
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19
Whisk the crushed gingersnaps into the liquid.
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20
Simmer the sauce for 2 to 3 minutes.
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21
Season with salt and pepper.
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22
Serve the Sauerbraten with the potato pancakes and braised cabbage.
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23
Spoon the ginger snap sauce over the meat.
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24
Garnish with chives and brunoise peppers.
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25
Combine all ingredients thoroughly.
