Sauerbraten

Mix all ingredients in a glass bowl.

Keep in refrigerator 3 to 4 days, turning over several times.

Before cooking, remove meat and wash off spices.

Strain marinade, discarding spices and vegetables.

In 1 tablespoon Crisco, sear meat in frying pan. Roast in roaster with 2/3 cup of the juice for about 2 hours (baste occasionally). When meat is nearly done, sprinkle 1/3 cup brown sugar over it and roast 10 more minutes.

In a pan, thicken remaining marinade.

Put in 4 gingersnaps (they will dissolve). Add 1/3 cup flour and blend in.

Cook until mixture thickens. Pour over meat in roaster. Blend with roasting juices.

Roast 1/2 hour more until gravy is creamy and thick.

Remove meat and add 1/2 cup red wine to gravy.