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Bavarian Sauerbraten

2 - cups dry red wine
1 - cups red-wine vinegar
4 onions
Leaves from 1 bunch of celery
2-tbsp coarse salt
2-tbsp sugar
1-tbsp mustard seeds
- teaspoon freshly grated nutmeg
10 cloves
2-tsp black peppercorns, crushed lightly
4 parsley sprigs
2 bay leaves
1 (4-pound) rump roast, tied
2-tbsp clarified butter
-cup crushed gingersnaps

In a large bowl stir together well the wine, vinegar, 1 cup water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves
Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days
Remove the meat from the marinade and reserve the marinade
Season the meat with salt and pepper
In a kettle heat the clarified butter over moderately high heat until it is hot but not smoking
Add the meat and brown on all sides
Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender
Transfer the meat to a cutting board
Strain the cooking liquid and skim off the fat
Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring
Boil the sauce, stirring, until it is thickened and add salt and pepper to taste
Slice the meat and serve it with the sauce and potato dumplings

Yield: 8 servings