Sauerbraten

Name: Sauerbraten
Ingredients: 4 lbs boneless beef roast; 2 bay leaves; 1 14 cups water; 2 cloves; 1 cup wine vinegar; 2 tablespoons vegetable oil; 2 medium onions, sliced; 1 medium tomatoes, peeled and chopped; 1 teaspoon salt; 2 tablespoons flour; 6 peppercorns; 2 teaspoons sugar

12 ingredients

16 steps

Ingredients

4 lbs boneless beef roast
2 bay leaves
1 14 cups water
2 cloves
1 cup wine vinegar
2 tablespoons vegetable oil
2 medium onions, sliced
1 medium tomatoes, peeled and chopped
1 teaspoon salt
2 tablespoons flour
6 peppercorns
2 teaspoons sugar

Directions

1

Place meat in a large container (NOT Metal).
2

In a saucepan bring 1 cup 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

A.
10

dd the tomato and marinade liquid.
11

Cover and simmer gently 1 to 2 hours, until meat is tender.
12

Remove meat from juices.
13

Also remove peppercorns, cloves, and bay leaves.
14

Mix flour and sugar with remaining 1/4 cup water until lumps disappear.
15

Add to pan juices and cook until thickened.
16

Serve with boiled potatoes and red cabbage.