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1
Tie beef with string in several places to hold its shape.
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2
Rub entire beef with salt and place in a deep, close-fitting glass or earthenware bowl.
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3
In saucepan combine vinegar, 1 onion, 2 bay leaves, cloves, peppercorns, pickling spices and carrot.
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4
Bring to a boil and simmer 5 minutes.
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5
Cool and pour over beef.
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6
Meat should be entirely covered by marinade.
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7
(If not, add equal parts of vinegar and water to cover.)
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8
Cover and refrigerate 3 - 6 days.
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9
Turn at least once daily.
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10
Remove meat from marinade.
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11
Strain marinade and reserve.
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12
Dry meat well.
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13
(It will not brown properly if wet.)
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14
Dice bacon and fry slowly in butter in 5-qt.
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15
Dutch oven or casserole.
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16
When fat is hot, add meat.
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17
Brown quickly on all sides in uncovered pan.
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18
Remove meat and add diced onion to brown, stirring frequently to avoid burning.
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19
Return meat to pot.
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20
Add marinade until it reaches halfway up sides of meat.
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21
Add bay leaf.
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22
Bring marinade to a boil, cover pot tightly, reduce heat and summer very slowly but steadily for 3.5 - 4 hours turning 2 or 3 times during cooking.
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23
Add more marinade to pot if necessary.
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24
(If meat tastes too strong, dilute marinade with water during cooking.
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25
).
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26
Meat is done when pierced easily with long fork or skewer.
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27
Serve with Swabian Noodles (Spatzle) and Red Cabbage (Rotkohl).
