Another sauerbraten recipe

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This recipe is courtesy of my sister-in-law who makes the best sauerbraten I've ever had. 

This recipe takes considerable time...start at least three days before you plan on serving

1-6 lb beef chuck roast
1 cup red wine vinegar
2 cups dry red wine
10 whole peppercorns
1 tsp salt
1 bay leaf
6 whole cloves
2 cloves garlic, chopped
1 tsp lemon zest
1 onion, halved
1/4 tsp nutmeg
3 stalks celery, chopped
2 carrots, chopped
3 sprigs parsley, chopped
2 cups beef broth
1 cup crushed gingersnaps

1. Three days before you wish to serve, combine wine, vinegar, peppercorns, salt, bay leaf, cloves, garlic, lemon zest, onion, nutmeg, celery, carrot and parsley in a large deep bowl.

2. Add beef and marinate, refrigerated for three days, turning the beef twice each day. You may find it easier to put it in a large "ziplock" bag, but put the bag in a pan just in case of leaks.

3. Remove meat from marinade and pat dry with paper towels. (Reserve Marinade)

4. Bring marinade to a boil, reduce heat and simmer.

5. Brown meat well on all sides over medium heat...this will take close to an hour....don't rush it. Pour off excess fat.

6. Add one cup of beef stock to browned meat, cover and cook over low heat for 3-1/2 hours. Check occasionally for liquid, and add more stock if necessary.

7. 30 minutes before beef is done, add all remaining marinade and beef stock.

8. When meat is done, remove from pan and strain cooking liquid....make a gravy by thickening with the crushed gingersnaps.

9. Serve with braised red cabbage and parsley potatoes or spaetzle.