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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. âPatricia Rutherford, Winchester, Illinois Ingredients:
4 cups water |
2 cups red wine vinegar |
12 whole cloves |
2 bay leaves |
3 teaspoons salt |
3 teaspoons brown sugar |
1 boneless beef chuck roast, or beef rump roast or bottom round roast (4 pounds) |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons canola oil |
1 large onion, cut into wedges |
5 medium carrots, cut into 1-1/2-inch pieces |
2 celery ribs, cut into 1-1/2-inch pieces |
Directions:
1. In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day.
2. Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.
3. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired. Yield: 6 servings.
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