Sauerbraten

Does a German have a good recipe for Sauerbraten?
Is the Pope catholic?

I was asked recently for my recipe, and this is a Sabbath meal from the Jewish Festival Cookbook by Fannie Engle and Gertrude Blair.

SAUERBRATEN (literally sour roast)
4 lbs brisket or chuck
4 bay leaves
6 cloves
1 large onion, sliced
1 tsp salt
2 c vinegar
2 c water
1/4 c chicken fat (I substitute a vegetable oil)
1/4 c brown sugar
1/4 c raisins (optional)
2 T Einbrenn (Browned flour, see recipe below)
4-6 gingersnaps, crumbled

1.) Use meat whole or sliced into serving sizes. Simmer next 5 ingredients (thru water) and pour over meat. Store in a cool place overnight (in the old days, tougher meats required several days).
2.) Drain sauce from meat and save. Also, replace onion with a fresh one.
3.) Brown the meat in fat.
4.) Heat the sauce from step 2 and add brown sugar and raisins.
5.) Pour sauce over the meat (I use a Roemertopf. Could use a crockpot too). Cover.
6.) Simmer (stovetop) or oven (300F) for 2-3 hrs, until meat can easily be broken with a fork.
Make sure there is enough liquid --add more water if needed.
6.) When done, transfer meat to serving dish while making gravy:
Skim any extra fat from sauce, then thicken with einbrenn (mixed first with a little water). Add gingerbread crumbs, and stir until gravy is rich and creamy. Pour gravy over meat.

EINBRENN (browned flour for making gravies)
Spread a thin layer of flour on a shallow baking pan for oven method, or heavy frying pan (I use my largest cast-iron) for stovetop method. Keep stirring to keep from scorching.
I make enough for future use -- stores well in a glass jar.
Note that Einbrenn has less thickening power than regular flour, so need to use slightly more than you may be used to...