One of the most celebrated Sauerbraten in Milwaukee, the recipe was published in 1983 in the Milwaukee Sentinel.

Karl Ratzsch’s Sauerbraten
4 lbs. beef (rump, chuck or sirloin)
1 tbsp. salt
1 c. red wine vinegar
1 c. white wine vinegar
2 c. cold water
1 onion, sliced
1 stalk celery, cut coarsely
¼ c. mixed pickling spice
1 clove fresh garlic, crushed
2 tbsp. drippings or lard
6-8 gingersnaps, softened in a little water
2 tbsp. sugar
1 tbsp. salt
Equal parts flour and water

Rub the meat with 1 tbsp. salt and place it in a crock or deep container (not aluminum).  Combine vinegars, water, onion, celery, pickling spice and garlic.  Pour over meat and marinate in a cool place for 48 hours, turning twice daily.

To roast, remove the meat from the crock.  Heat drippings in a roasting pan and sear meat on all sides.  Pour marinade over the meat and cover.  Roast at 400° F. for 20-30 min. per pound, basting occasionally.  Remove cover for the last 20 min, of roasting and baste again.

Remove meat to a warm platter and strain marinade into a heavy kettle.  Bring to a boil and simmer.  Add the softened gingersnaps, 2 tbsp. sugar and 1 tbsp. salt.  Thicken to desired consistency with flour and water mixture; adjust seasonings and sugar.  Slice the meat across the grain and serve with gravy.  good with potato dumplings, buttered noodles or stewed prunes.