Precook roast meat: Preheat oven to 350F degrees, slide roasting pan in with flank steak brisket, fat cap side up on roasting rack, make diamond crisscross cuts on fatcap to render the fat, bake half hour per pound. Cool. Slice meat cross grain in 1/2” slices. Save meat drippings to make gravy.

Marinade: Boil wine, wine vinegar, beef broth, chopped onion, raisins, spices together to make marinade. Cool and pour over precooked flank steak, whole or sliced, in plastic zip lock bag, keep in fridge two days for sliced, week for whole. Turn daily.

Make Sauerbraten gravy: mix pan drippings, flour, peppercorns and marinade minus lemon wedges and bay leaves, heat in roasting pan in oven, bake till dark brown, thicken with corn starch if desired.

Finish Sauerbraten: turn oven to 400F degrees, slice steak across the grain in 1/2” strips, lay in roasting pan, cover with gravy, bake 15 minutes, serve over boiled potatoes, spaetzle or other noodles, with a side of steamed red cabbage. Freeze left over portions in pint plastic tubs or ziplock freezer bags. Enjoy.