4 pound top or bottom roast, 1 cup Malbec, 1 1/2tsp salt, 10 peppercorns crushed, 1 onion sliced thin, 2 bay leaves, 2tbsp pickling spices, 3tbsp shortening, 1/2 cup gingersnaps crushed fine, 1/2 cup sour cream
Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion slices, bay leaves and pickling spices with 2 cups of water and bring to a boil. Remove from heat. When it is cool, pour over the beef. Cover the bowl tightly with foil and refridgerate for at least 2 day, turning the meat in the marinade twice a day. Preheat the oven to 350F. Melt the shortening in a covered roasting panor casserole. Remove the meat from the marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it all over the meat. Cover and cook in the oven for 2-2 1/2 hours, or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravey is smooth and thickened. Stir in the sour cream, letting it get hot but not allowing it to boil, or it will curdle. Slice the meat, pour the gravy into a sauce bowl, and serve with the Sauerbraten.