Sauerbraten With Red Wine Vinegar
|Red wine vinegar||2 Cup (32 tbs)|
|Brown sugar||3 Teaspoon|
|Boneless beef||1 (Chuck / Rump Roast)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, cut into wedges|
|Carrots||5 Medium, cut into 1 1/2 inch pieces|
|Celery ribs||2 , cut into 1 1/2 inch pieces|
In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar.
Remove 2 cups to a small bowl; cover and refrigerate.
Pour remaining marinade into a 2-gal.resealable plastic bag.
Add the roast; seal bag and turn to coat.
Refrigerate for 1-2 days, turning twice each day.
Discard marinade and spices.
Pat roast dry; dredge in flour.
In a large skillet over medium-high heat, brown roast in oil on all sides.
Transfer to a small roasting pan Add the onion, carrots, celery and reserved marinade.
Cover and bake at 3250 for 3 to 3-1/2 hours or until meat is tender.
With a slotted spoon, remove meat and vegetables to a serving platter.
Strain cooking juices; thicken if desired.