Sauerbraten Iii

Name: Sauerbraten Iii
Ingredients: 3 pounds bottom round roast; 1 cup red wine vinegar; 1 cup water; 2 tablespoons lemon juice; 1 onion, thinly sliced; 2 bay leaves; 3 whole cloves; 2 tablespoons salt; 1/8 teaspoon ground black pepper; 4 tablespoons vegetable oil; 1 cup water; 3 tablespoons all-purpose flour; 1 tomato, cut into wedges

13 ingredients

3 steps

Ingredients

3 pounds bottom round roast
1 cup red wine vinegar
1 cup water
2 tablespoons lemon juice
1 onion, thinly sliced
2 bay leaves
3 whole cloves
2 tablespoons salt
1/8 teaspoon ground black pepper
4 tablespoons vegetable oil
1 cup water
3 tablespoons all-purpose flour
1 tomato, cut into wedges

Directions

1

Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
2

Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
3

Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.