Sauerbraten

ale or beer	1 c
malt vinegar	1/2 c
salt	1/2 t, to taste
bay leaves	2 whole
white onion	1/2 small
garlic or shallot	1 clove
black peppercorns	1/2 t
juniper berries	1/2 t
beef pot roast or chuck	2 to 3 lb
oil	1/4 c or as required
ginger snaps	3 to 6
black pepper	to taste
sour cream	2 T (optional)

Instead of ale and malt vinegar, a dry red wine and red wine vinegar may be substituted. This recipe works very well with venison roast, because the long marinade can help overcome gamey flavor.

To prepare the marinade, slice the onion and garlic thin, combine with the ale, vinegar, salt, bay leaves, black peppercorns and juniper berries and bring to a boil over high heat for at least 5 minutes. Cool the marinade to room temperature. Rinse the meat, slice it into 1/4 inch slabs, place it in a large bowl or crock and cover it with the marinade. Cover the pot and refrigerate for 3 to 4 days, turning the meat once each day. Remove the meat and pat it dry. Strain the marinade, discard the bay leaves, peppercorns and juniper berries, and reserve the onion and garlic. In a large pot or Dutch oven lightly sauté the onion in cooking oil, then remove the onion and brown the meat thoroughly. Return the onion to the pot with the meat, add 1/2 cup of the marinade, cover the pot and simmer for 2 1/2 to 3 hours, adding water if necessary. Remove the meat to a warm platter, add the remaining marinade to the pot with the crumbled ginger snaps. Cook the sauce over moderate heat with stirring until it has thickened. Adjust the seasoning and add the sour cream, if desired. Pour the sauce hot over the meat and serve.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 6–9.