Sauerbraten III Recipe

Sauerbraten III Recipe

  • 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
  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.
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