Sauerbraten - hearty red wine

Method

• Bring the wine, vinegar, 2/3 cup water, onions, sugar, nutmeg, allspice, peppercorns, bay leaves, and salt to a boil in a saucepan.
• Let cool completely.
• Place the beef in a bowl and pour in the cooled marinade.
• Cover with plastic wrap and refrigerate, turning the meat over every 8 hours or so, for 23 days.
• Preheat the oven to 350F (180C).
• Lift the beef from the marinade, drain well, then pat dry with paper towels.
• Strain the marinade into a bowl, discarding the spices.
• Heat the oil in a large flameproof casserole over medium-high heat.
• Add the beef and cook about 10 minutes, until browned on all sides.
• Transfer to a plate.
• Add the onion and celery to the casserole and cook, stirring constantly, for about 5 minutes, until beginning to brown.
• Sprinkle in the flour and stir for 1 minute.
• Stir in 2 cups of the reserved marinade and bring to a boil, stirring often.
• Return the beef to the casserole and baste with the liquid.
• Cover tightly.
• Bake for about 2 1/4 hours, or until very tender.
• Transfer the beef to a serving platter and tent with aluminum foil.
• Strain the cooking liquid into another saucepan, bring to a boil, and cook until reduced to about 1 1/4 cups.
• Whisk in the gingersnaps and cook, whisking often, until the sauce is smooth and lightly thickened.
• Season with salt and pepper.
• Slice the beef crosswise, spread the slices on the platter, and spoon some of the sauce over.
• Serve hot, with the rest of the sauce passed on the side.