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5 Slice roast and serve with vegetables and gravy.

4 Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.

Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest. Transfer roast to a cutting board and cover with aluminum foil.

3 Cover and cook roast on Low for 8 hours.

Strain marinade and pour 2 1/2 cups over roast reserve remaining marinade. Remove roast from marinade and place atop vegetables.

Spoon gravy over meat and simmer, covered, 20 minutes. Stir into liquid bring to boiling, stirring. Mix remaining 2 tbsp flour with 1/3 cup cold water and the sugar. 2 Place onions, carrots, and celery in a slow cooker. Measure 3 1/2 cups liquid (add water, if necessary) and return liquid to Dutch oven.Marinate in the refrigerator 2 to 3 days, turning the roast twice a day. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Allow marinade to cool and pour into a resealable plastic bag. 1 Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes.Stir crushed gingersnaps into sauce and cook for 10 minutes until mixture thickens. Cover and continue cooking for 1 more hour until meat is tender. When the meat is fully browned, place meat in the slow cooker along with the remaining additional ingredients (except gingersnaps). In small-size saucepan melt remaining butter over a low heat. -In a large skillet over high heat, brown rump roast well, on all sides.Turn heat down to low and simmer, partially covered with lid, for 3 1/2 hours. Add reserved marinade and bring to a boil. In heavy pot (non-reactive), over a medium heat, add olive oil and 2 tablespoons butter.On fifth day remove brisket from bowl and reserve marinade. Cover bowl with plastic wrap and place in fridge for 4 days.

Wait until spaetzle float to the top, then let them cook additional 2 3 minutes. Press about of the batter through a spaetzle maker or strainer. Pour mixture over brisket, adding more water if brisket isn’t completely covered. In the meantime, heat water in a large pot.In a medium-size bowl combine onions, carrots, celery, cloves, peppercorns, bay leaves, vinegar, and water. Put Ginger Snaps in the blender or baggie and turn into crumbles Add crushed ginger snaps and reserved marinade liquid whisking to incorporate flour roux and ginger snaps.

Pat dry brisket and then season with kosher salt and pepper.

Sauerbraten and spaetzle recipe