Sauerbraten

Ingredients

5 lbs rolled top eye or bottom round beef

1/2 c red wine vinegar

1 1/2 c fruity red wine (Beaujolais eg.)

1 tsp whole peppercorns

1 tsp salt

1 bay leaf (large)

6 whole cloves

1/2 tsp nutmeg

2 clover garlic, halved

2 strips lemon rind

1 medium onion

2 large stalks celery with leaves, chopped

2 carrots sliced thin

3 sprigs parsley

1 can consomme

1 c hot water

2 tbsp corn starch

1/4 c cold water

Directions

Put beef in container (non metal). Pour over wine & vinegar & peppercorns, salt, bay leaf, cloves, nutmeg, garlic, lemon rind, onion, celery, carrot & parsley. Cover.

In fridge 1-2 days, turn occassionally.

Remove meat, strain, reserve marinade & veg separately. Pat meat dry.

Brown meat well in dutch oven. Simmer marinade, adding a little hot water at a time until 1 c added.

Add consomme & veg to meat. Cook about 3 1/2 hours.

Bast meat with marinade, continue until all marinade added.

Remove meat, keep warm, strain gravy, pressing through as much cooked veg as possible.

Thicken with corn starch.

Slice meat, pour over some gravy.

Very flavorful if meat sliced & refrigerated in sauce overnight. Reheat.