Sauerbraten

This is one of those dishes that is great hot and fresh and AMAZING as a leftover!

• 1 2-3 lb roast (chuck or round)
• 1/4 cup flour
• 3/4 cup water
• 1 tbsp olive oil
• 2 medium onions (quartered)
• 1/2 cup red wine vinegar
• 1/8 tsp ground cloves
• 1 bay leaf
• 1/8 tsp allspice
• 3 tbsp brown sugar
• 1/2 tsp black pepper

Heat the oil in a large pot.  While its warming, toss the meat in the flour until its good and covered.    Once the oil is HOT, sear the meat until brown on all sides.

Add the water and onions, lower the heat to med-high, cover , and cook for about an hour.  Remove from heat after the first hour and SLICE.

Place the the remainder of ingredients into the pot and top with the meat.  Cover, and return to the heat.  Put the pan on MED-HIGH to get it to simmer, and then lower it to low-high.  Let it “stew” in its juices for about an hour and half.  It will be done when the slices are tender when poked with a fork. 

*Keep an eye on the liquid, if it starts to cook away, lower your heat a little and add up to 1/2 cup…  You want to keep at least an inch of juice in there, so “fingertip” deep is the goal.

This meat is so good and tender and twangy!  I love mine served on a garlic toasted hoagie half with provolone! 

ENJOY!