Saurbraten (German pot roast)

METHOD

1. Combine marinade ingredients in a deep non-reactive dish, large enough to hold beef. Add beef, turn to coat beef in marinade. Cover tightly with plastic wrap. Marinate beef overnight, turning occasionally. Strain meat, reserving marinate.
2. In a heavy based casserole dish, heat butter and oil. Brown meat on all sides. Remove meat.
3. Add onions, carrots and celery, cook over medium heat for 5–8 minutes, or until soft and golden. Sprinkle over flour and cook, stirring for 2–3 minutes. Pour in 2 cups of reserved marinade and ½ cup water; bring to the boil over high heat.
4. Return meat to the dish, cover tightly. Bake in a moderate oven for 2½ hours.
5. Transfer beef to a plate, cover loosely with foil.
6. Skim fat of the top of the sauce. Transfer to a saucepan, add ginger snap biscuit crumbs to sauce and cook over medium heat, stirring frequently for approximately 10 minutes, allow crumbs to dissolve completely. Strain through a fine sieve. Return to pan and adjust seasoning.