Sauerbraten

In 3 or 4-quart casserole, combine all ingredients, except brown sugar and gingersnaps and marinate in refrigerator for 3 to 4 days.

Remove meat from marinade and strain marinade.

Place meat and strained marinade in Dutch oven and simmer meat on stove burner until tender, about 1 hour.

Return meat to casserole and strain cooked liquid.

Place strained liquid in Dutch oven with sugar and gingersnaps and heat until mixture thickens.

(Add more gingersnaps if needed for thickness.)

Pour gravy mixture over meat in casserole and cover.

Bake at 350° for 30 minutes.

Serve with hot potato salad, red cabbage, sauerkraut salad and black bread.

Serves 5 to 6.