Sauerbraten (GF)

I FIGURED THAT SINCE WE HAD THE SPAETZLE RECIPE ON HERE, WE WOULD NEED THE SAUERBRATEN RECIPE TOO...

INGREDIENTS:

• 3-4 pound beef rolled rump roast, boneless chuck eye roast (this has lots of fat), or bottom round roast.

• 1/2 cup water (The recipe says 2 cups, but that's crossed out and 1/2 is written in)

• 1 cup red wine vinegar

• 1-2 medium onions, sliced

• 6 whole cloves

• 4 peppercorns, crushed

• 1 1/2 teaspoon salt

• 1 bay leaf

• 3 Tbs vegetable oil

INSTRUCTIONS:

1. Prick beef roast thoroughly with fork.

2. Place beef in 4-quart glass bowl or earthenware crock.

3. Mix water (the first one), vinegar, onion, cloves, peppercorns, salt, and bay leaf; pour over beef.

4. Cover and refrigerate, turning several times each day 2-3 days.  (I'm not making this up here.  That's what the recipe says - Mom says she lets it marinade for 3 days.)

5. Put it together in a pan for the oven.

6. If you want to, it says to "Heat oil in Dutch oven until hot." Cook beef in hot oil, turning occasionally until brown, about 10 minutes. Remove beef, pour off fat. (Mom says she doesn't do this, but it could be done)

7. Cook until done -- use a meat thermometer to tell if it's done. 

8. Take the juice, cook it down to about half of the volume it was, and use that to flavor the Spatzel and the meat.

9. Serve with Spaetzle.