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You will also need:
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1.
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A large earthenware or glass bowl.
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2.
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A colander.
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3.
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A second large mixing bowl.
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A wide, heavy-bottomed pan for searing the meat and making the sauce.
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A Dutch oven or other deep ovenproof casserole with a lid.
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6.
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A whisk or wooden spoon.
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A timing note: The meat marinates, refrigerated, for 4 days and is cooked on the 5th day.
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Making the Sauerbraten:
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1.
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Rub the meat with the Kosher salt and coarse ground black pepper.
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2.
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Put the meat into the earthenware or glass bowl, along with the onions, carrot, celery, cloves, peppercorns, vinegar, wine, bay leaves and about 5 cups of water, or enough so that the marinade covers the meat.
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3.
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Cover the bowl and marinate the roast for 4 days in the refrigerator.
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4.
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On the 5th day, remove the meat from the marinade and strain the marinade through a colander placed over a mixing bowl.
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Set the strained marinade aside.
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Discard the vegetables, herbs and spices collected in the colander.
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5.
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Preheat the oven to 300 F. 6.
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Heat the goose (or other cooking) fat and 1 tablespoon of butter in a heavy pan over medium heat and sear the roast on all sides.
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Transfer the meat to a Dutch oven or deep casserole.
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Pour the strained marinade into the pan in which the meat was seared and deglaze the bottom of the pan.
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Bring the liquid to a boil and pour it over the meat in the Dutch oven or casserole.
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7.
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Put the Dutch oven over medium heat and bring the liquid back to a simmer.
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Then cover the Dutch oven and put it into the preheated oven.
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Braise the Sauerbraten for about 3-4 hours, or until the roast is tender.
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8.
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Then remove the Dutch oven from the oven.
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Transfer the meat from the Dutch oven to a platter and cover it with foil to keep it warm while making the sauce.
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9.
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Melt 5 tablespoons of butter in a heavy pan over medium heat.
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Stir in the flour and, as soon as it is combined with the butter, add the sugar.
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Cook, stirring with a whisk or wooden spoon, over medium heat, until the mixture is a deep, golden brown.
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10.
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Slowly add the reserved marinade, stirring to combine it with the brown roux.
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Simmer the sauce, still stirring, until it is smooth.
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Then, thicken the sauce with the pulverized gingersnaps.
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Add a few tablespoons of gingersnaps at a time, as you continue to stir and simmer the sauce.
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Add up to 1/2 cup, or less, if you prefer a thinner sauce.
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11.
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Slice the meat.
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Arrange several slices on each plate and spoon some sauce over each plate of Sauerbraten.
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Serve the rest of the sauce at the side for guests to add, if they like.
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There will be plenty of sauce.
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An acknowledgement: This version of Sauerbraten is adapted from one in Luchows German Cookbook: The story and the favorite dishes of Americas most famous German restaurant.
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Links to online versions of this cookbook are on the related link.
