Traditional German Sauerbraten

Instructions Checklist Step 1 Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl. Step 2 Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap. Step 3 Refrigerate beef, turning daily, for 3 to 7 days. Step 4 Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef. Step 5 Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter. Step 6 Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.