SAUERBRATEN

In Germany, the Sauerbraten method was often used in cooking Venison or other game, as the spices and vinegar took away the “wild” taste of the meat. Most of us make it with beef, these days, and so did Grandma Block.
She often prepared this when children and grandchildren were coming to visit. We all loved it. She bought a lean roast, not too big to fit into her marinating crock, poured the spices and wine over it, and let it sit on a shelf in her cool basement for several days, turning the roast each day to be sure all sides of it were well “soaked.”

You will need:
A large crock or bowl for marinating the roast
A large, tightly-covered kettle or Dutch Oven for cooking

4-pound lean beef roast (Preferably rump or eye of round)
Mix together in saucepan:
2 C. red wine vinegar
2 C. red wine
2 C. water
1 large onion, sliced
2 bay leaves, 3 cloves, 10 peppercorns

1. Heat marinating mixture to a simmer, then turn off heat. 2. Pour mixture over meat in a large bowl, and allow it to cool. Cover and refrigerate for 3-5 days. 3. Remove meat from marinade and drain fully. Strain and keep the marinade. 4. Brown the roast in enough oil to cover the bottom of the Dutch Oven. (Dredging the roast in flour before browning will help keep the oil from spattering.) 5. Slowly add 2 cups of the marinating liquid. (Save 1 C. of the liquid for the gravy.) 6. Reduce heat, cover the kettle and allow to simmer for 2 ½ hours, or until roast is tender. 7. Remove it to a large platter, keeping it warm.
8.To make the gravy, thicken the cooking liquid with flour, cornstarch, or crushed gingersnaps. If more flavor is needed, add some beef base or bouillon cubes.
The Sauerbraten should be sliced and served with Spaetzles, Potato Dumplings, or mashed potatoes.