Quick Sauerbraten Modernized

Marinate the Beef

1. In a large bowl or container, combine the beef cubes, red wine vinegar, water, bay leaves, peppercorns, and cloves. Add the sliced onions. Ensure the beef is mostly submerged.
2. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, turning the beef occasionally.

Cook the Sauerbraten

1. Remove the beef from the marinade, reserving the marinade. Pat the beef cubes dry with paper towels.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches until well-seared on all sides. Remove browned beef and set aside.
3. Reduce heat to medium. Add the flour to the pot and cook, stirring, for 1 minute to form a roux.
4. Gradually whisk in the reserved marinade and beef broth until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the browned beef to the pot. Add enough water to submerge the beef if necessary. Bring to a gentle simmer.
6. Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the beef is fork-tender.

Make the Gravy

1. Remove the tender beef from the pot and set aside. Strain the cooking liquid, discarding solids (bay leaves, peppercorns, cloves, onions).
2. Return the strained liquid to the pot. Bring to a simmer over medium heat. Stir in the crumbled gingerbread cookies. Cook, stirring constantly, until the gravy thickens and the cookies have dissolved.
3. Season the gravy with salt and black pepper to taste. If the gravy is too thick, add a little more beef broth or water.
4. Return the beef to the thickened gravy and gently heat through.