Sauerbraten

2 cups water
1 cup cider vinegar
1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 onion, chopped
1 large carrot, chopped
1 tbsp salt
2 tsp SIDS SALT & PEPPER to taste
2 bay leaves
6 whole cloves
12 juniper berries or 2 nips of gin
1 tsp mustard seeds
2 kg boneless beef roast, preferably bottom round
1 tbsp rice bran oil
¼ cup sugar
18 dark old-fashioned gingersnaps, crushed
½ cup seedless raisins

In a large saucepan over high heat combine the water, cider vinegar, SIDS LOW SUGAR RASPBERRY VINEGAR, onion, carrot, 1 tsp salt, bay leaves, cloves, juniper and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
After 3 days of marinating, preheat the oven to 160°C.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large sauté pan over high heat then add the meat and brown on all sides, approximately 2-3 minutes per side.
Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, about 4 hours.
Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins, slice the meat, season with SIDS SALT & PEPPER and serve with the sauce.