CLASSIC SAUERBRATEN

2-l/4 cups water
l cup cider vinegar
l med. onion, coarsely chopped
l lemon, cut into 8 wedges
2 bay leaves
l-l/2 tsp. salt
l/2 tsp. whole black peppercorns
l/2 tsp. whole cloves
l 4-l/2 lb. top round roast
l/4 cup vegetable oil
l/4 cup all purpose flour
l cup canned beef broth
l/3 cup (packed) dark brown sugar
l/3 cup gingersnap cookie crumbs
Combine first 8 ingredients in large saucepan and bring to boil. Cool. Place beef in bowl slightly larger than beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily. Preheat oven to 350. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hrs. ransfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan) Mix l/4 cup oil and flour in heavy largw skillet. Stir ove med. heat until dark brown, about l0 mins. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring ofen, about l0 mins. Mix in sugar and cookie crumbs. Pour into roasting pan and place over med-high heat. Bring to boil, scraping up any browned bits. Season to taste with s&0. Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared l day ahea.d Cover and chill). Prehet oven o 400. Bake beef until heated through, about l5 mins.
Serve with spaetzle. Serves 8 Bon Appetit Nov. l995