pat's Recipe

Sauerbraten

Category: Beef

1 qt water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 tsp salt
3 tsp brown sugar
1 boneless beef rump roast (4 lbs)
1/4 cup all-purpose flour
2 Tbsp vegetable oil
1 large onion cut into wedges
5 medium carrots, cut into 1 1/2-inch pieces
2 celery ribs, cut into 1 1/2-inch pieces

In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day.
Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.
Cover and bake at 325 for 3 to 3 1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

yield: 6 servings