Sauerbraten III

Recipe View Prepare the Marinade: In a large, non-reactive bowl (glass or ceramic), combine the red wine vinegar, 1 cup of water, lemon juice, thinly sliced onion, bay leaves, cloves, salt, and pepper. (5 minutes)

Recipe View Marinate the Beef: Place the bottom round roast in the marinade, ensuring it's fully submerged. Cover the bowl tightly and refrigerate for at least 48 hours, or up to 72 hours for maximum flavor and tenderness, turning the meat occasionally. (2 days)

Recipe View Sear the Beef: Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Remove the beef from the marinade, reserving the marinade. Pat the beef dry with paper towels. Sear the beef on all sides until nicely browned, about 1-2 minutes per side. (10 minutes)

Recipe View Simmer in Marinade: Remove the bay leaves and cloves from the reserved marinade. Pour 1 cup of water into the pot, followed by the reserved marinade. Bring to a simmer, then reduce heat to low, cover, and simmer for 3 hours, or until the beef is very tender and easily pierced with a fork. (3 hours)

Recipe View Make the Gravy: Remove the beef from the pot and set aside to rest. Increase the heat to medium. Gradually sprinkle the flour over the pan juices, whisking constantly to prevent lumps. Cook, stirring continuously, until the gravy thickens to your desired consistency. (10 minutes)

Recipe View Finish and Serve: Return the beef to the pot with the gravy. Add the tomato wedges and heat through, about 5 minutes. Slice the Sauerbraten against the grain and serve hot, spooning the gravy over the meat. (5 minutes)