German Sauerbraten with Noodles

I tried a different recipe, this one is better than my previous post.
From the German Cookbook by Mimi Sheraton. (With a few tweaks)


Ingredients

1 5lb eye of the round beef roast
1 cup cider vinegar
1 cup red wine vinegar
1 cup red wine
4 cups water
3 bay leaves
3 large onions
1 tablespoons pickling spice
8 peppercorns
14 whole cloves
1 teaspoon thyme
1 teaspoon parsley
5 cloves garlic
1 carrot
1 stalk celery
salt, pepper
1 tablespoon olive oil
8 gingersnap cookies
3 tablespoons. flour
2 tablespoons. sugar
Juice of 1 lemon
egg noodles
4 tblespoons. butter
4 slices bacon chopped
1/2 cup golden raisins
2 tablespoons chopped parsley

Directions


This dish requires the meat to be marinated for 3 to 5 days in the fridge.
Sprinkle the beef with Kosher salt and leave to stand in a bowl.

For the marinade:

In a large pan, combine 1 cup cider vinegar, 1 cup red wine vinegar, 1 cup red wine, 4 cups water,1  bouquet garni (3 bay leaves, 2 tablespoons pickling spices,14 whole cloves, 8 peppercorns, 1 teaspoon thyme, 2 sprigs parsley wrapped in cheesecloth, tied with kitchen twine) 2 cloves garlic finely chopped,  1 sliced onion, 1 chopped carrot and 2 stalks chopped celery. Bring to a boil, then lower and simmer for 10 minutes.
Let the marinade cool a bit.
After the marinade has cooled, place the meat in a casserole and cover with the cooled marinade. Leave in fridge covered for 3- 5 days turning the roast over once or twice a day.
After marinating the meat, remove beef from marinade and pour marinade through a fine strainer into a bowl. Keep the strained marinade and the bouquet garni, discard everything else.

Dry the beef well with paper towels.
In a Dutch oven, heat 2 tablespoons butter and add 4 slices of chopped bacon.  Cook over medium high heat for approximately 10 minutes. Transfer bacon to a paper towel and keep for later. Add beef, cook until the meat is brown on all sides. Approximately 2 to 3 minutes per side.  Transfer meat to a plate and set aside.
Preheat the oven to 325 degrees F.
Cook remaining  onions in pot, cook stirring until caramelized, about 18 minutes. Return the meat to the pot with the marinade and the sachet of bouquet garni. Bring to a boil. Then put in oven and bake covered for 2 1/2 hours, till meat is very tender.
While the meat is in the oven, measure out 3 tablespoons flour and 2 tablespoons sugar, place in small bowl. Crumble up 8 gingersnaps and place in a bowl. Squeeze the juice of 1 lemon. This makes it easier when you are making the sauce at the end.
Once the meat is tender, transfer beef to a pyrex dish, pour sauce through a strainer into a bowl.
Return pot to medium high heat, add 2 tablespoons butter. Add 3 tablespoons flour and 2 tablespoons sugar. Stir continuously for 5 minutes until lightly browned. Add the marinade, 1/2 cup yellow raisins, 8 gingersnaps crumbled and the juice of 1 lemon. Return the beef to the pot. Bring to a simmer, cover pot and cook until slightly reduced, about 10 minutes. Remove meat and place in the pyrex dish, tent with silver foil. After about 15 minutes, slice the meat thinly and pour the sauce over the meat. Sprinkle with bacon and parsley.
Serve with egg noodles.
(I made this 2 hours before serving, kept the dish covered at very low heat in oven, it was delicious.