Cecelia S Sauerbraten
|Red wine vinegar||1 Cup (16 tbs)|
|Red wine||375 Milliliter (1/2 Bottle)|
|Garlic||2 Clove (10 gm)|
|Lemon rind strip||2|
|Onion||1 , halved|
|Celery stalks||3 , chopped|
|Carrots||2 , chopped|
|Rolled top beef round||1 Pound|
|Beef stock||2 Cup (32 tbs)|
Combine the vinegar, wine, peppercorns, salt, bay leaf, cloves, garlic, lemon rind, onion, nutmeg, celery, carrots and parsley.
Add the beef, cover and refrigerate three days, turning occasionally.
Remove the meat and reserve the marinade.
Dry the meat well with paper towels.
Bring the marinade to a boil and simmer it over low heat while the meat is cooking.
It will be used to baste the meat.
Heat a Dutch oven or heavy kettle.
Add the meat, fat side down, and brown it well on all sides for one hour.
After browning, pour off excess fat from the kettle.
Add one cup of the beef stock to the meat.
Cover with a close-fitting lid and cook over low heat for three and one-half hours.
Baste occasionally with the remaining cup of stock and the hot marinade until all the marinade has been added.
Remove the meat to a hot platter.
Strain the gravy, pressing the vegetables through a sieve.
Remove the fat from the surface.
Thicken the gravy with the cornstarch mixed with a little water.
The sauce should be served separately from the meat.