German Sauerbraten

4 pounds of eye round of beef
2 cups of water
1/2 cup of wine vinegar
1 onion
2 cloves
1 bay leaf
6 peppercorns
1 tablespoon of salt
1 tablespoon of sugar
1 tablespoon of bacon drippings
1 can (10 1/2 oz.) beef consomme
1/2 cup of water
1/2 teaspoon of butter

Wash and dry beef well. Place in deep bowl. Combine water, vinegar, onion,
cloves, bay leaf, peppercorns, salt and sugar in a pot and bring to a slow
boil. Pour the mixture over the beef, making sure it is well covered.
Cover the bowl with plastic wrap and refrigerate overnight. In the
morning, turn the meat over and refrigerate for another 24 hours. Repeat
this process for 2 more days. At cooking time, drain the meat and pat dry.
Reserve the marinade. Heat the bacon drippings in a very heavy pot. Add
the meat and brown well on all sides. Pour the consomme, water and 1/2 cup
of the reserved marinade in the pot. Bring to a boil, then reduce heat and
simmer for about 2 hours. Place meat on preheated platter. Thicken the
gravy with flour and butter mixed with 1 tablespoon of the reserved
marinade. Pour some of it over the meat. q

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/