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Sauerbraten III
Sauerbraten III
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
3080 minutes
Marinate beef in red wine vinegar and cloves, then braise for 3 hours for a flavorful, tender dish.
Ingredients:
  • 3 pounds bottom round roast
  • 1 cup red wine vinegar
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 onion, thinly sliced
  • 2 bay leaves
  • 3 whole cloves
  • 2 tablespoons salt
  • 0.125 teaspoon ground black pepper
  • 4 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 tomato, cut into wedges
Instructions:
  • Place the meat in a spacious, non-metal bowl. In a separate bowl, mix red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt, and pepper. Pour this mixture over the meat, cover, and refrigerate for 48 hours.
  • In a Dutch oven, heat oil over medium-high heat. Brown marinated meat on all sides for 1 to 2 minutes each. Discard bay leaves and cloves from marinade. Add 1 cup water and pour marinade over meat. Cover, reduce heat to low, and simmer for 3 hours until tender.
  • Take out the meat from the pan. Raise the heat and gradually sprinkle flour over the juices, cooking until it thickens into a gravy. Put the meat back into the pan along with tomato wedges, warm it up, and serve.

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