German Sauerbraten

This is a recipe for the pure German Sauerbraten that I asked my Oma for, that has not been changed for hundreds of years. All the ones I found online were Americanized, gingersnaps are never used in the traditional German recipe.

(Please read my notes in the recipe. -Scott H.)

Ingredients:

1 Kg Beef
1 Onion
4 Peppercorns
2 Cloves
1 Bay Leaf
1/4 Liter Vinegar
3/8 Liter Water
Salt & Pepper to taste
Sour Cream
Corn Flour and Water
Maggi Liquid Seasoning (I have NO idea where to get this - Scott H.)

Directions:

Wash and dry the beef. Once dry, place the beef in a large cook pot or bowl. Chop the onion and place it and all the ingredients except for for the sour cream and corn flour in a bowl to marinate.

Place in a cupboard to marinate for 4 to 7 days (I highly recommend using a refrigerator - Scott H.), turning the meat every day to allow all of the meat to become infused with spices.

Remove the meat from the marinade and place in a cooking pan with a small amount of water to prevent burning. Place the pan in a preheated oven at 180 degrees Celsius and cook until done to your liking.

Pour the meat juices and marinade into a sauce pan and bring to a boil. Add corn flour to thicken and add Maggi seasoning to taste. Remove from heat and add the sour cream to make the gravy creamy. (Personally, I would use a fresh batch of marinade to make the gravy. I just don't like taking a chance with getting food poisoning. -Scott H.)

Serve with dumplings and vegetables.