Bavarian Sauerbraten with Gingerbread Sauce

3 lb rump roast
For Marinade:
1 large onion, cut into large chunks
2 celery stalks, washed, cubed
2 carrots, peeled, cubed
3 bay leaves
5 juniper berries
1/2 tsp ground cloves
1 cup red wine
2 cups apple cider vinegar
2 cup water
For Sauce:
2 cups beef broth
1 cup gluten free gingerbread cookies.
Salt and pepper to taste.
  1. Add marinade ingredients to large pot, heat to simmer, then cool to 120 degrees or lower.
  2. Add meat to large bowl, pour over marinade cover, refrigerate 5 days.
  3. Remove meat, dry with paper towels, season wi salt and pepper.
  4. Strain marinade reserving 2 cups, toss the solids in the trash.
  5. Sear meat in oil on all sides, then add reserved marinade liquid.
  6. Add beef broth, cover, cook 2 hours over simmer or until meat is tender, slice across the grain.
  7. Reduce liquid by half, add gingerbread cookies, whisk to mash them up, adjust gravy seasoning with salt was pepper to taste.

Serve with steamed cabbage and carrots.