Megan and I are going to have sauerbraten for Christmas, we started pickling it today. We picked up a silverside roast (bottom round or rump roast for my US friends), and it's in a Ziploc bag with half a bottle of cider vinegar, about 3/4 of a bottle of red wine, about 15 crushed juniper berries, three bay leaves, sugar, salt, dry mustard, black pepper, garlic powder, onion powder, sage, thyme, garlic, onion, carrots, and celery. We'll be turning it repeatedly until Christmas morning, when we'll sear it, braise it in the marinade for several hours, then strain and thicken the liquid with ginger snaps to make a sauce for the sliced beef. We'll be serving it with boiled potatoes and Brussel sprouts.
