Sauerbraten

Serves 8.

Note: From Diane Rossen Worthington.

Marinade:

• 2 onions, chopped

• 2 carrots, peeled and chopped

• 2 ribs celery, chopped

• 2 1/2 c. dry red wine

• 1 1/2 c. red wine vinegar

• 1 c. water

• 12 cloves

• 1 tbsp. mustard seeds

• 2 bay leaves

• 2 tbsp. sugar

• 2 tbsp. coarse salt

1 tbsp. lightly crushed black peppercorns

Meat:

1 (4 1/2-lb. ) boned, rolled and tied-top round roast

• 3 tbsp. olive oil

• 2 carrots, peeled and chopped

• 1 onion, chopped

• 10 gingersnaps, finely crushed

Salt and freshly ground black pepper

Directions

To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and let cool.

Place the roast in a large lock-top plastic bag and pour in the marinade. Seal the bag and put it in another bag to prevent leakage. Refrigerate, turning every 12 hours, for 2 days.

To cook the meat: Preheat the oven to 300 degrees. Remove the meat from the marinade, and reserve the marinade. Blot the beef with paper towels. In a large Dutch oven, heat the oil over medium-high heat. Brown the beef on all sides, about 5 to 8 minutes. Using long tongs, transfer the beef to a plate. Add the carrots and onion to the pot and sauté for about 5 minutes, or until softened.

Return the meat to the pot. Strain the marinade over the meat and bring to a boil over high heat. Cover the pot, place in the oven, and braise for about 3 1/2 to 4 hours, until the meat is tender; turn the meat halfway through the cooking process. Test by sticking a fork into the meat: it should come out easily.

Transfer the meat to a cutting board and let stand for 20 minutes; set the pot aside. Slice the meat and place in a deep heat-proof serving dish.

To finish the sauce: Add the gingersnaps to the pot and boil over medium-high heat for about 3 minutes, or until slightly thickened. Season with salt and pepper if necessary. Pour the sauce over the meat and serve immediately.

Advance preparation: This may be made up to 2 days ahead, covered, and refrigerated. Reheat in a 350-degree oven for 30 to 45 minutes, or until the sauce is bubbling.

Nutrition information per serving:

Calories 460 Fat 14 g Sodium 1,480 mg

Carbohydrates 19 g Saturated fat 4 g Calcium 50 mg

Protein 57 g Cholesterol 140 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 other carb, 8 lean meat.