Sauerbraten

* Exported from MasterCook *

SAUERBRATEN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Beef Roast -- Boneless
1 c Water
1 c Wine Vinegar
2 ea Onions -- Medium, Sliced
1 t Salt
6 ea Peppercorns
2 ea Bay Leaves
2 ea Cloves
2 tb Vegetable Oil
1 ea Tomato -- Medium *
2 tb Unbleached Flour
2 ts Sugar
1/4 c Water

* 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.



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