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LOCATION: Recipes >> German >> Sauerbraten 12

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Sauerbraten
Servings: 6

4 lb beef roast, boneless
1 c water
1 c wine vinegar
2 onions, sliced
1 t salt
6 peppercorns
2 bay leaves
2 cloves
2 T vegetable Oil
1 tomato, peeled and chopped
2 T flour
2 t sugar
1/4 c water

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 potatoes and red cabbage.

Variations: Meat can also be placed in a 325 degree oven and baked
or it could be cooked on low in a slow cooker for 3 to 4 hours.

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