- Rub meat well with salt & pepper. Combine wine, vinegar, water, bay leaves, cloves, peppercorns, juniper berries, mustard seeds, nutmeg, onions, celery leaves & parsley in saucepan. Bring to boil over high heat, remove and let cool.
- Place beef in deep glass or ceramic bowl. Pour cooled marinade over beef, tightly cover and refrigerate for 2-3 days, turning at least twice each day.
- When ready to cook, remove meat from marinade (strain through fine sieve and reserve, discarding spices & onions) and pat dry.
- Melt butter in Dutch oven over medium-high heat and brown evenly on all sides. Remove to platter. Add onions, celery and carrots in same pan and cook until soft and lightly browned. Sprinkle with flour and cook, stirring constantly until flour begins to lightly brown. Pour in reserved strained marinade and bring to boil. Return meat to pot, cover tightly and simmer over low heat for 2-3 hours or until fork-tender. (Or bake in 350-degree oven for 2-3 hours until fork-tender).
- Transfer meat to warmed platter. Strain cooking liquid through sieve and force vegetables through with wooden spoon. Skim off fat.
- Melt sugar in saucepan over low heat, stirring constantly until golden brown. Gradually stir in warm marinade and bring to boil. Reduce heat and stir in crushed gingersnaps, a little at at a time, and cook long enough for crumbs to dissolve and thicken the sauce (if too thick, add any remaining juices or water). Add prunes and season with salt & pepper. Stir in sour cream. Ladle part of gravy over thinly sliced meat and pass remainder in gravy boat. Great with braised red cabbage, spaetzle or potato dumplings. (8 servings)
Note: Can make ahead, cover and chill. Preheat oven to 400-degrees. Pour a bit of warmed gravy over sliced meat and bake for 15 minutes or until heated. Serve with additional warmed gravy.
3 lbs. medium potatoes
coarse salt & freshly ground pepper
2 organic eggs
1 cup flour
1/2 cup dry bread crumbs
1/4 tsp. nutmeg
1/4 cup chopped fresh parsley
- Cook unpeeled potatoes until tender, about 30 minutes. Drain, cool slightly and peel.
- Put potatoes through ricer and spread on paper towels to dry well.
- Turn potatoes in large bowl. Lightly toss with salt & pepper. Make a well in center and break eggs into it.
- Sift 3/4 flour over eggs, add bread crumbs, nutmeg and parsley. Work with hands, blending until mixture is smooth and holds together.
- Shape into approximately 18 egg-size balls. Roll in remaining flour.
- Bring water to boil in large saucepan. Reduce heat and drop in one dumpling at a time to fit comfortably in pan. Boil gently, uncovered, 2 minutes after rising to surface. Transfer with slotted spoon to paper towel. Serve hot with Sauerbrauten.