Sauerbraten with Potato Pancakes

    5 pound top round
    10 whole garlic cloves, peeled
    1 quart red wine vinegar
    2 cups julienned onions
    1 small bundle of fresh thyme
    4 bay leaves
    1 tablespoon whole black peppercorns
    1/4 cup sugar
    4 cups beef stock
    1 cup crushed gingersnap cookies
    1 cup sour cream

Stud the roast with the whole garlic cloves, and season with salt
and pepper. Place the roast in a deep glass bowl.

In a mixing bowl, whisk the vinegar, onions, herbs, and sugar
together. Whisk the liquid until the sugar dissolves. Pour the
marinade over the roast and cover with plastic wrap. Place the roast
in the refrigerator and marinate for 72 hours.

Remove the roast from the marinade. Strain the marinade. Place the
roast in a braising pan. Add the beef stock to the strained liquid.
Pour the liquid over the roast and place in the oven. The liquid
should cover 1/2 of the roast. Braise the roast covered at 325F for
2-3 hours. Turn the meat several times and add additional stock if
needed. Place pan with the braising liquid over a burner. Bring the
liquid to a simmer. Whisk the crushed gingersnaps into the liquid.
Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir
in the sour cream. Slice the roast and coat meat with some of the
sauce. Serve the remaining sauce separately with potato pancakes.

Potato Pancakes
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    4 medium potatoes
    1 medium onion
    1 egg, lightly beaten
    1 teaspoon salt
    1/4 teaspoon nutmeg
    1/4 teaspoon white pepper
    1/2 teaspoon baking soda
    Butter or bacon fat

Wash the potatoes and peel them, then drop them into cold water.
Let stand one or two hours. Drain. Grate the potatoes with a fine
grater and press to squeeze out excess liquid. Peel and grate the
onion into the potatoes and add the egg, seasonings and soda. Mix
well. Heat butter or fat in a large skillet and add one spoonful of
the mixture for each pancake. They should not be too thick. Cook
gently until golden brown on the bottom, turn, and brown the other
side. Allow to drain on paper towels, and keep warm until ready to
serve. Add more fat to the skillet and continue cooking the pancakes
in this fashion until all the mixture is used.