Shelly's Recipe

SAME DAY SAUERBRATEN

Category: Roasts/Tenderloin - Beef

4 lb. beef rump or bottom round
3/4 cup wine vinegar
2 tsp salt
3 tbsp. brown sugar
1/8 tsp each ground cloves and allspice
1 tsp ground ginger
1 bay leaf
1 1/2 tsp coarsely ground pepper
3/4 cup chopped onion

Put meat in heavy kettle or Dutch oven and brown on all sides. Remove from kettle and pour off fat. Put in rack in kettle, add meat and 3/4 cup water, cover, bring to a boil and simmer 1 hour (meat will not be done).

Remove meat, set on a cutting board. Set in a shallow pan; cut meat in 1/2 inch slices. Remove rack from kettle. Put meat with juices in kettle, 3/4 cup water and remaining ingredients except flour Bring again to boil and simmer, covered, adding more water if necessary, 1 1/2 hours or until tender. Remove meat to hot platter. Strain juices and thicken with small amount of flour mixed with a little cold water. When thickened, simmer a few minutes, then pour over meat. Serves 6.