sauerbraten iii

Ingredients

• Servings: 6
• 3 pounds bottom round roast
• 1 cup red 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

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• place meat in large, non-metal bowl. in separate bowl, combine red vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. pour over meat. cover and refrigerate 48 hours.
• 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.
• 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.