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| Sauerbraten Makes 8 Servings 4 pounds eye round of beef 2 cups water ˝ cup wine vinegar 1 onion 2 cloves 1 bay leaf 6 peppercorns 1 tablespoon salt 1 tablespoon sugar 1 tablespoon bacon drippings 1 can (10 ˝ oz.) beef consomme ˝ cup water ˝ teaspoon flour 1 teaspoon butter Wash and dry beef well. Place in a deep bowl. Combine water, vinegar, onion, cloves, bay leaf, peppercorns, salt, and sugar in a pot and bring to a boil slowly. 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 in the consommé, water, and ˝ cup of the reserved marinade. Bring to a boil, reduce the heat and simmer for about 2 hours. Place meat on preheated platter. Thicken the gravy with the flour and butter mixed with 1 tablespoon of the reserved marinade. Pour some of it over the meat and pass the rest in a gravy boat. |