Place the beef in a deep glass, earthenware or stainless-steel bowl. Combine the marinade ingredients in a medium saucepan and heat to boiling over high heat. Cool. Pour the cool marinade over the meat, turning to coat all sides. Cover and refrigerate 2 to 3 days, turning the meat several times each day. Three to four hours before serving drain the meat, reserving the marinade, and pat the meat dry with paper towels. Heat a large saucepan and add the oil. Add the meat and brown on all sides, turning frequently, about 30 minutes. Remove the meat from the pan and reserve. Pour off all but 2 tablespoons fat. Saute the onion, celery and carrot in the fat until tender, about 10 minutes. Return the meat to the pan. Strain into the pan the marinade plus 1/2 cup of water, discarding the marinade vegetables. Reduce the heat to low and simmer, covered, until the meat is tender, 2 1/2 to 3 hours. Remove the meat and keep it warm. Remove the marrow from the bone and stir into the sauce. Puree the liquid in the blender or food processor and strain into pan, adding the red wine. Bring to a simmer and stir in the gingersnap crumbs. Simmer, stirring frequently, until the sauce is thickened, a few minutes. Slice and arrange the meat on a heated serving platter. Serve hot with thickened sauce. Garnish with chopped parsley. This recipe serves 5 to 6.
Comments: This is one of the most famous German dishes to be found in this country.
The Springfield Union-News
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