A German-style feast that begs for mashed potatoes or fried potato cakes and braised red cabbage.

• Place roast in a large bowl and season to taste with salt and pepper.

• Combine vinegar, water, onion, cloves, peppercorns, and bay leaves and bring to a boil. Let cool and pour over roast. Cover roast and refrigerate for 2 days, turning meat twice a day.

• Remove roast from marinade and pat dry. Strain marinade and reserve.

• Heat oil in a Dutch oven. Dust roast with flour and brown on all sides. Remove roast and set aside. Add reserved marinade to the pot and bring to a boil. Add roast and cover tightly, lowering to a simmer. Cook slowly for about 2½ hours or until meat is fork tender. Turn meat every half hour while cooking.

• Make Gingersnap Sauce using pan juices. Slice meat and serve with sauce on the side or poured over all.

Sauerbraten

This German recipe usually features a beef roast. The meat marinates 2 to 3 days, refrigerated, then cooks slowly in the sweet-and-sour mixture until it is fork tender. It is traditionally served with parsleyed dumplings, noodles, or boiled potatoes.