Sauerbraten

Total Time: 6 hrs 10 mins

Ingredients

• Servings: 6
• 4 lbs beef roast, boneless
• 1 cup water
• 1 cup wine vinegar
• 2 medium onions, sliced
• 1 teaspoon salt
• 6 peppercorns
• 2 bay leaves
• 2 cloves
• 2 tablespoons vegetable oil
• 1 medium tomato, peeled and chopped
• 2 tablespoons unbleached flour
• 2 teaspoons sugar
• 1/4 cup water

Recipe

• 1 place meat in a large container (not metal).
• 2 in a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
• 3 simmer for 10 minutes.
• 4 cool marinade to room temperature.
• 5 pour marinade over meat.
• 6 refrigerate for 2 to 3 days, turning several times each day.
• 7 remove meat from marinade, and dry.
• 8 brown meat in hot vegetable oil in a dutch oven.
• 9 add the tomato and marinade liquid.
• 10 cover and simmer gently 1 to 2 hours, until meat is tender.
• 11 remove meat from juices.
• 12 also remove peppercorns, cloves, and bay leaves.
• 13 mix flour and sugar with water until lumps disappear.
• 14 add to pan juices and cook until thickened.
• 15 serve with boiled potatoes and red cabbage.
• 16 variations: meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.