Sauerbraten - 1

Recipe Ingredients

4 lbs	1816g / 64oz	Beef roast - boneless
1 cup	237ml	Water
1 cup	237ml	Wine vinegar
2		Onions; medium - sliced
1 teaspoon	5ml	Salt
6		Peppercorns
2		Bay leaves
2		Cloves
2 tablespoons	30ml	Vegetable oil
1		Tomato - medium *
2 tablespoons	30ml	Unbleached flour
2 teaspoons	10ml	Sugar
1/4 cup	59ml	Water

Recipe 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 325F oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.

Source:
Heinz Kindlimann

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