Rheinischer Sauerbraten

This is from "Germany's Regional Recipes" by Helga Hughes. I had never seen a recipe for Sauerbraten that called for apple butter. It adds a really nice flavor!!

• Ready In: 96 hrs 45 mins
• Serves: 6

Ingredients

• 2  lbs  beef shoulder
•  salt and pepper
• 2  carrots, peeled and cut into small pieces
• 1  parsnip, cleaned and chopped
• 2  cloves, whole
• 1  teaspoon brown sugar
• 4  peppercorns
• 1  garlic clove, finely chopped
• 1  sprig thyme
• 1 1⁄2 cups red wine
• 1⁄4 cup red wine vinegar
• 1  cup water
• 1  bay leaf
• 4  tablespoons butter
• 1  tablespoon tomato paste
• 6  gingersnap cookies, ground
• 4  tablespoons apple butter
• 1⁄2 cup raisins, soaked in apple juice
• 2 -3  tablespoons all-purpose flour

Directions

1. Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine. Then add the meat.
2. In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil; then simmer for 10 minutes before removing and cooling slightly.
3. Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.
4. Remove the beef and pat dry with paper towels; then salt and pepper all sides.
5. Melt butter in a large cooking pot and brown beef in it on all sides. Pour in the marinade, including solids. Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender.
6. Remove meat and pour the broth through a fine sieve. Return broth to pot, add gingersnaps, apple butter, and raisins. Bring to a boil and thicken with prepared thickener (mix flour with a little water). Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste).
7. Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.