Cuisine: German
Author: Kitchens
Prep time: 72 hours
Cook time: 4 hours 20 mins
Total time: 76 hours 20 mins
The beef may be replaced by veal, lamb, pork or even boneless turkey (rolled and tied).
  • 4 pounds beef roast; boneless
  • 1 Cup water
  • 1 Cup wine vinegar
  • 2 onions; medium, sliced
  • 1 teaspoon salt
  • 6 peppercorns
  • 2 bay leaves
  • 2 cloves
  • 2 Tablespoons vegetable oil
  • 1 tomato; medium *
  • 2 Tablespoons unbleached flour
  • 2 teaspoons sugar
  • 1/4 Cup water
  1. * Tomato should be peeled and chopped.
  2. Place meat in a large container (NOT Metal) such as a plastic container or plastic zip-lock bag.
  3. In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature.
  4. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry.
  5. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender.
  6. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves.
  7. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened.
  8. Serve sliced, with boiled potatoes or potato dumplings and red cabbage.
  9. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.
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