---------- Recipe via Meal-Master (tm) v8.03

      Title: Sauerbraten
 Categories: Meat      
      Yield: 6 servings

      5 lb beef roast
      3    ribs celery; sliced
      1    onion; chopped
      3    carrots; sliced
      3    Cloves garlic; chopped
           red wine vinegar
    1/2 c  spices (bay leaves; red
           -pepper; thyme, basil and
           -whole black peppercorns)
    1/4 c  brown sugar
           strained marinade
     12    gingersnaps
    1/4 c  raisins

Place roast in plastic pan. Add vegetables and spices. Add equal parts of
vinegar and water to cover meat. Cover and refrigerate 4-5 days. (I have
hurried up and cooked it in 3 days and again waited as long as 7 days -- it's
still delicious!)  Drain roast, reserving marinade. Place in large pan; add
carrots and bake at 350 until tender, about 2 hours. Melt sugar in iron
skillet. Gradually add marinade, gingersnaps and raisins. Add more marinade as
needed. (It takes quite a bit to make a smooth, thick sauce). Serve with
potato pancakes. Guests will ask for this recipe.

  MRS N.R. HOSEY (JUDY), MARVELL, AR
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