Sauerbraten - 1

Course : German
Serves: 6
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4 pounds beef roast -- boneless
1 cup water
1 cup wine vinegar
2 medium Onions sliced
1 teaspoon salt
6 pieces peppercorns
2 pieces bay leaves
2 whole cloves
2 tablespoons vegetable oil
1 medium tomato
2 tablespoons unbleached flour
2 teaspoons sugar
1/4 cup water

Preparation / Directions:

* 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.

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