1 1/2 cups vinegar
1 1/2 cups water
2 bay leaves
12 whole cloves
1/4 teaspoon mace
1/4 teaspoon pepper
1 tablespoon sugar
1 1/2 teaspoon salt
2 large onions, sliced
1/2 cup salad oil
3 to 4 lb. beef roast, heel of round
3 tablespoon shortening
1/2 cup flour
1/2 cup crushed ginger snaps (optional)
Heat vinegar, water, spices, sugar and salt to boiling. Use large
enough bowl, so liquid almost covers the meat. Pour over sliced onions
and allow to stand until cool. Stir in oil. Pour marinade
over roast. Allow to stand in refrigerator 2 to 4 days, turning meat once a day so it will marinade evenly (use wooden spoons referably).
Remove meat from marinade and pat dry. Dredge with half the flour.
Brown on all sides in hot shortening in a Dutch oven. Place rack under
meat and add all of marinade. Cover meat tightly and
simmer or bake in oven 350 degrees for 3 to 4 hours or until meat is fork tender. Remove to hot platter.
Strain cooled down marinade and make a smooth paste with remaining
flour and 1/4 cup cold marinade. Stir into liquid. Bring to boil,
stirring constantly. Stir in ginger snaps (optional) and heat
thoroughly. Season to taste. Serve hot gravy with sauerbraten.
Makes 6 to 8 servings.
by Ann Nichols