Thinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Bring the sauce to a simmer over medium heat.

Remove the meat and transfer to a plate.

Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes.

Stir in the chopped garlic and chopped thyme and cook 1 minute. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes.

Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Remove the meat from the marinade and pat dry season with salt. Seal the bag and refrigerate for 2 to 3 days, turning daily. Place the beef in a large resealable plastic bag and pour in the marinade. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.Add gingersnaps reduce heat and simmer until gravy is thickened. Pour into a large saucepan bring to a boil. Add enough reserved marinade to the cooking juices to measure 3 cups. Reduce heat cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Pour 1 cup reserved marinade with all the onions and seasonings over roast (cover and refrigerate remaining marinade). In a Dutch oven over medium-high heat, brown roast in oil on all sides. Cover and refrigerate., Drain roast, discarding marinade pat roast dry. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Pour half the marinade into a large saucepan add half the onions, pickling spices, peppercorns, cloves and bay leaves. In a large bowl, combine the water, vinegar and sugar. In a small bowl, combine salt and ginger rub over roast.

Sauerbraten recipe with gingersnaps