To make traditional German type sauerbraten, season a 4-5 lb. chuck, rump, or round of beef roast with salt and pepper. Place in a large ceramic or glass dish, then add 2 cups of cider vinegar, 2 cups of water, and 2-3 tablespoons Sauerbraten Spice. Cover and refrigerate for 3 days, turning meat twice daily. Remove meat from marinade and reserve. Brown meat in 2 tablespoons bacon drippings in a large kettle. Add 1 cup of marinade and simmer, covered 2.5-3 hours (until tender). If necessary, add more marinade from time to time. Remove meat, let stand 15 minutes, then slice. Meanwhile, add 1/4 cup brown sugar and 4-6 crumbled gingersnaps to the liquid in the kettle. Stir until gravy thickens; add a little arrowroot or flour if needed. Pour gravy over sliced meat and serve. Blended from yellow and brown mustard seeds, cassia, allspice, cloves, cracked bay leaves, dill seeds, cracked ginger, Tellicherry peppercorns, star anise, coriander seeds, mace, juniper berries, red chile peppers, cardamom seeds.