Bavarian roast of marinated meat

Ingredients:

• 1 piece (1.8 kg) of beef (top edge of rump), tied with string
• 1/2 cup crumbled gingerbread cookies
• 2.5 cups dry red wine
• 1.5 cups red wine vinegar
• 4 heads of onions
• 1 bunch of celery (leaves)
• 2 tablespoons coarse salt
• 2 tablespoons of sugar
• 1 tbsp mustard seeds
• 1/4 tsp. grated nutmeg
• 10 carnation buds
• 2 tsp black peppercorns (lightly crushed)
• 4 sprigs of parsley
• 2 bay leaves
• 2 tbsp. l. ghee

Preparation:

1. In a large bowl, thoroughly mix the wine, vinegar, 1 cup water, 3 quartered onions, celery leaves, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves. Add the meat and marinate, covered and refrigerated, for 3 to 4 days, turning occasionally.
2. Remove the meat from the marinade, reserving the marinade. Season the beef with salt and pepper. Heat the ghee in a cauldron over medium-high heat until it begins to smoke. Add the meat and brown it on all sides. Add the reserved marinade and simmer the mixture, covered, for 3.5 to 4 hours, until the meat is tender.
   
   Transfer the meat to a cutting board. Strain the pan juices and skim off any fat. Pour 1/2 cup of the meat sauce into the pan, bring to a boil, and gradually add the gingersnaps and remaining cooking liquid, stirring constantly. Cook the sauce, stirring, until it thickens, adding salt and pepper to taste. Slice the meat and serve with the sauce. Potato dumplings.