In a Dutch Oven
Sauerbraten
2 cups cider vinegar
2 cups dry white wine
1 cup water
3 red onions, thinly sliced
3 carrots, thinly sliced
6 sprigs fresh flat-leaf parsley
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon black pepper
1 (2-pound) bottom round beef roast, trimmed
3 tablespoons all-purpose flour
1 tablespoon canola oil
1 bay leaf
¼ cup gingersnap cookie crumbs
2 tablespoons packed brown sugar
1 Combine vinegar, wine, water, onions, carrots, parsley sprigs, allspice, salt, and pepper in medium Dutch oven; bring to boil over high heat. Reduce heat and simmer, covered, 10 minutes. Remove pot from heat; uncover and let cool to room temperature.
2 Transfer marinade and beef roast to gallon zip-close plastic bag. Squeeze out air and seal bag; set in large bowl. Refrigerate at least 1 day or up to 4 days, turning bag two times a day. Remove beef from marinade. Pat beef dry with paper towels; sprinkle with flour.
3 Heat oil in medium Dutch oven over medium heat. Add beef and cook until browned on all sides, about 15 minutes. Pour marinade with vegetables into large sieve set over large bowl; discard parsley. Add 3 cups of marinade, the vegetables, and bay leaf to Dutch oven. Bring to boil over medium heat, stirring and scraping up browned bits from bottom of pot. Reduce heat to low and cook, covered, at bare simmer, stirring and turning roast every 30 minutes to prevent sticking, until beef is fork-tender, about 3½ hours. Transfer beef to cutting board and keep warm.
4 Pour pot liquid through coarse sieve set over large glass measure; discard solids. Wipe Dutch oven clean. Return pot liquid to Dutch oven. Whisk gingersnap crumbs and brown sugar into pot liquid; bring to boil over medium-high heat. Boil, whisking frequently at first and constantly toward end, until sauce is dark and reduced, about 10 minutes. Cut beef into 8 slices and arrange on deep platter; spoon sauce on top.
PER SERVING (1 slice beef and 2 tablespoons sauce): 354 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 88 mg Chol, 395 mg Sod, 27 g Carb, 8 g Sugar, 2 g Fib, 30 g Prot, 37 mg Calc.
HEALTHY EXTRA
Serve this hearty dish with a side of steamed thinly sliced red cabbage.