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German Sauerbraten

List of Ingredients




3 lbs beef chuck, rump or round roast
2 cups red wine vinegar (or 50:50 mixture of red wine and vinegar)
2 bay leaves
1 Tbs peppercorns
2 small onions
4 large carrots
4 med potatoes
1 cup sweet or sour cream
3 Tbs oil
1/4 cup brown sugar
salt, pepper


Recipe



Place beef in a high dish, filled with vinegar (or mixture), water , bay leaves, peppercorns and 1 onion, diced. Cover and place in refrigerator to marinate 2-4 days, turning meat at least once.

Remove meat from marinade (save the marinade) and dry. Spice meat with pepper all around. Place oil in stew pot, and when very hot, add meat frying until brown on all sides Cut onions, carrots and potatoes in small cubes. Salt the meat, add 2 cups of the marinade, strained and simmer for 2 hours on low heat in a closed pot, turning once. Add potatoes, carrots, onion and Sprinkle brown sugar on meat, then cook 45 minutes more. Remove meat and vegetables from sauce, thicken sauce slightly with flour, and stir in cream. Slice meat and serve with vegetables, ladled with thicken sauce.