Place the pot with the meat and marinade in the oven and cook for 4 hours. When ready to cook the sauerbraten, heat the oven to 325.Cover the pot and refrigerate for 3 days, turning the roast over a few times a day. Leave to cool for a few minutes, so the pot is not too hot, then pour over the marinade. Sear the bottom round all over until just browned, a few minutes on each side. Heat a 4 -5 quart heavy non-reactive pan over medium high heat (I use an enameled cast iron dutch oven).
Pat the bottom round dry with paper towels, then rub the olive oil over it and sprinkle all over with salt and pepper.Remove from the heat and leave to cool to room temperature. Cover the pan, lower the heat and simmer for 10 minutes. Stir in the pickling spice and bring to a boil over medium high heat. Pour the vinegars and water in a medium sized saucepan, then add the onion, carrot, celery and herbs.Leftover meat makes a wonderful sandwich! I have yet to perfect the technique for spaetzle, but that would be a perfect combination if you posess the skill. I love to serve this with mashed potatoes or egg noodles. I know it takes three days, and four hours of cooking to make this – but the actual work involved is minimal. It may not win any beauty contests, but I promise it will win you over. The meat is tangy, with a hint of pickling spice, while the gingersnaps add just the right sweetness and spice to the rich gravy. It may sound a little odd – marinating meat in so much vinegar and using cookies in the gravy, but it works perfectly and will make total sense when you first taste it. But my father once requested that I make it, so I tinkered and learned until, after a couple of tries, I got it just the way he wanted it. I’ll admit, I don’t know much about German food. Sauerbraten is a classic German dish, or so I am told. And perfect for an Oktoberfest celebrations! It’s a warming and comforting Sunday night supper, or marinate during the week for a wonderful weekend feast. Spiced, seasoned and slow cooked, it will make you house smell like autumn and it is a great weekend cooking project. The first signs of fall are just beginning to show, so my mind turns to hearty, meaty meals with bold flavors, and this recipe fits the bill perfectly.
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