Sauerbraten

Make a marinade by beating the wine, vinegar and water with salt, pepper, pickling spices (remove all red pepper from pickling spices before using), bay leaves, onion, carrot and crushed gingersnaps. Pour mixture into Dutch oven . Bring to a boil and remove from heat. Place the meat in the Dutch Oven or a large metallic bowl and pour marinade over meat.

Cover and refrigerate 3-4 days. Turn meat around twice a day, poking several holes in meat to allow marinade to seep in each time.

Bake covered in oven at 450 degrees for 3-5 hours per your tastes with 3 tablesppons butter at bottom of pan, adding marinade as a baster as needed, usually about half the marinade.

Remove meat from cooking pan and add the flour to make a gravy. Strain and serve with the meat.