Sauerbraten
Yield: 6 servings
Ingredients:
- 4 lb Beef Roast; Boneless 2 ea Cloves
- 1 c Water 2 tb Vegetable Oil
- 1 c Wine Vinegar 1 ea Tomato; Medium *
- 2 ea Onions; Medium Sliced 2 tb Unbleached Flour
- 1 ts Salt 2 ts Sugar
- 6 ea Peppercorns 1/4 c Water
- 2 ea Bay Leaves
Instructions:
* Tomato should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place meat in a large container (NOT Metal). In a saucepan bring water vinegar onions salt peppercorns bay leaves and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days turning several times each day. Remove meat from marinade and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours until meat is tender. Remove meat from juices. Also remove peppercorns cloves and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. 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.
