Sauerbraten With Cider Vinegar
|Beef round/Beef rump||3 Pound|
|Cider vinegar||2 Cup (32 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Special oil||2 Tablespoon|
|Boiling water||1⁄2 Cup (8 tbs)|
Trim all the visible fat from the meat.
Place in a glass or pottery bowl.
Bring to a boil the vinegar, salt, sugar, cloves, peppercorns, onions, carrots and bay leaves.
Pour over the meat.
Cover and marinate in the refrigerator 2-3 days, turning the meat several times.
Drain, reserving all the vegetables and 1 cup liquid.
Dry the meat.
Heat the oil in a Dutch oven or heavy saucepan; brown the meat in it.
Pour off any fat.
Heat the marinade and add to the meat with the water.
Cover and cook over low heat 2-1/2 hours or until tender.
Thicken the gravy with 2 teaspoons flour mixed with 1 tablespoon water, if necessary.