Source:

Theresa

Serves/Makes:4 or more

Ingredients

• 3 lbs (1.4 kg). or more roast beef
• 1 cup (225 ml) vinegar
• 1 cup (225 ml) water
• 1 onion sliced
• 10 whole cloves
• 2 tsp (10 ml) salt
• 4 bay leaves, whole
• 1 cup (225 ml) water

Preparation

• Combine vinegar, water, onion, cloves, and bay leaves.
• In a sealed large plastic bowl place meat into bowl.
• Pour marinade over meat.
• Place in refrigerator for 3 to 5 days, tightly covered.
• Turn meat daily and nightly.
• When ready to cook, brown the meat on all sides in fat or oil in a large frying pan.
• Place into a Dutch oven.
• Pour marinade over meat, plus 1 cup (225 ml) water.
• Bring to boil then simmer over low heat 3 to 4 hours, covered, or until tender.
• For gravy, pour all marinade that meat is cooked in, into a blender, blend until everything is blended.
• Put back into a saucepan add flour and gravy master about 1 to 2 tsp (10 ml), flour, about 6 tbsp (90 ml), more or less to thickness of gravy.
• Stir with a whisk for best results.

Comments

Serve with potato balls or mashed potatoes, red cabbage, and green beans with spatzele. Good luck hope you enjoy.

I have made this many times, don't too often only when I have company as it's too much for two people. My fiancee loves it with the potato balls. Old recipe from my Dad, who has passed away. Hope you enjoy it.