Sauerbraten with Gingersnap Gravy

• 500 ml Red wine vinegar
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 6 pieces Whole cloves
• 1 kg Beef roast
• 2 tsp Fine sea salt
• 2 tbsp Sunflower oil
• 600 ml Beef stock
• 2 tbsp Dark brown sugar
• 80 g Ginger biscuits

1. In a large bowl, combine the red wine vinegar with the onion, carrot and celery, then add the bay leaves, peppercorns and cloves. Submerge the beef in the marinade, cover and chill for 24 hours, turning once or twice if you can.
2. Lift the beef from the marinade and pat dry, then strain the marinade and reserve both the liquid and the vegetables. Season the beef all over with the fine sea salt.
3. Heat the sunflower oil in a Dutch oven over medium-high heat. Brown the beef well on all sides, 8 to 10 minutes in total, then transfer to a plate.
4. Add the reserved vegetables to the pot and cook over medium heat for 5 minutes until lightly softened and starting to colour. Pour in the reserved marinade liquid and the beef stock, scraping up any browned bits.
5. Return the beef to the pot, bring to a gentle simmer, then cover with a lid slightly ajar. Cook very gently for 2 hours 15 minutes to 2 hours 30 minutes, turning the beef once, until it is very tender when pierced.
6. Transfer the beef to a board and rest for 15 minutes. Meanwhile, skim any excess fat from the surface of the cooking liquid.
7. Bring the cooking liquid back to a steady simmer and stir in the dark brown sugar. Crush the ginger biscuits to fine crumbs, then whisk them in a little at a time and simmer for 5 to 8 minutes until the gravy is glossy and lightly thickened.
8. Slice the beef against the grain and return any resting juices to the gravy. Serve the beef with the warm gingersnap gravy spooned over the top.

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