Sauerbraten

== Description ==
Servings: 6
=== Ingredients ===
* 3 lb Beef Rump Or Sirloin Tip
* 1 c vinegar
* 2/3 c dry red wine
* 1/2 c water
* 2 medium onions, sliced
* 2 stalks celery, sliced
* 2 carrots, sliced
* 10 whole peppercorns
* 7 whole cloves
* 2 bay leaves
* 1 1/2 tablespoons Sugar
* 2 teaspoons salt
* flour
* 2 tablespoons oil
Gravy:
* 2 c drippings plus strained marinade
* 3 1/2 tablespoons flour
* 3 1/2 tablespoons ginger snap crumbs
== Directions ==
Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, Sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) 
 
When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 2/3 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350°F oven for 2 to 3 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. 
Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy. 
TO MAKE THE GRAVY: 
In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 2 cups of gravy.
Category:Beef Recipes
Category:Red wine Recipes