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Title: Sauerbraten
Categories: Beef German
Yield: 6 Servings

4lbBeef Roast, Boneless
1cWater
1cWine Vinegar
2mdOnions, Sliced
1tsSalt
6 Peppercorns
2 Bay Leaves
2 Cloves
2tbVegetable Oil
1mdTomato *
2tbUnbleached Flour
2tsSugar
1/4cWater

* Tomato should be peeled and chopped. ~------------------------------------------------------------------------- Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatos and red cabbage. Variations: Meat can also be placed in a 325F oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.

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