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Sauerbraten III

By: DORINNC

"This is an original German sauerbraten recipe handed down to me. The meat is more tender, and flavorful the longer you marinade, I usually marinade for 2 days."

Rate/Review | Read Reviews (14)

What to Drink?
	Zinfandel
	Beer

Prep Time:
20 Min

Cook Time:
3 Hrs

Ready In:
2 Days 3 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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
1/8 teaspoon ground black pepper
4 tablespoons vegetable oil
1 cup water
3 tablespoons all-purpose flour
1 tomato, cut into wedges

Directions

Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.