Traditional German pot roast marinated in vinegar and wine with sweet-sour gravy. This festive dish requires patience but delivers authentic, complex flavors.
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Remove the beef from the marinade and pat it completely dry, then strain and reserve the marinade liquid and vegetables separately
Heat oil in a heavy pot and the beef on all sides until deeply browned to develop rich flavor
Add the strained vegetables to the pot and sauté until they begin to
Pour in the strained marinade liquid, bring to a boil, then to a and the beef covered for 2-3 hours until fork-tender
Remove the beef and keep warm, then strain the liquid and thicken it with crushed gingersnaps and sugar to create the signature sweet-sour gravy
Slice the beef against the grain into thick slices and arrange on a platter with the rich gravy
