Hildegard Knef's Sauerbraten

Hildegard Knef's Sauerbraten

For the marinade:

2 1/2 cups white vinegar
1/2 cup lemon juice
3 cups water
1 cup sliced carrots
3/4 cup onion flakes
3 bay leaves
1 tbsp. pickling spices
10 whole cloves
10 black peppercorns

In a saucepan, combine vinegar, lemon juice, water, carrots, onion flakes, bay leaves, pickling spices, cloves and peppercorns. Bring to boiling point; reduce heat. Simmer 10 minutes. Cool marinade; set aside.

To prepare the meat:

5 lbs. bottom round of beef
1 tbsp. salt
5 strips lean bacon, diced
1/4 tsp. instant minced garlic
1 bay leaf
3 whole cloves
1/2 cup seedless raisins
1/2 cup hot water
2 tbsps. oil
1/4 cup flour
2 tbsps. sugar
Salt and ground black pepper to taste

Rub meat well on all sides with salt. Place in a double plastic bag (or deep, close-fitting glass or porcelain bowl). Pour marinade over meat (meat should be completely covered. If not, add a little more water). Seal, if using bag (or cover bowl with aluminum foil); refrigerate 3 days (or longer, if desired). When ready to cook, remove meat from marinade; strain and reserve marinade and vegetables. Dry off roast with paper towels. In large Dutch oven, fry bacon and remove bacon bits. Add meat and brown well on all sides. Remove meat and discard all but 2 tbsps. fat in the Dutch oven. Return meat to Dutch oven.

Add 2 cups of strained marinade, strained carrots and garlic, bay leaf and cloves. Bring to a boil, reduce heat. Cover and simmer 3-4 hours (or until meat is tender, turning meat occasionally). Add more marinade as needed. When meat is tender, remove to heated platter; keep warm. Strain juice, skim off any excess fat; set aside. Soften raisins in 1/2 cup hot water. In same Dutch oven, heat oil, stir in flour, cook a few minutes until brown, stirring. Add sugar, being careful not to burn. Gradually add strained juice and softened raisins. Cook until thickened, stirring constantly. Taste to correct seasonings, adding salt, black pepper, if necessary.
Serve with gravy. Serves 8 to 10.