Sauerbraten

1. 1

   Wash the meat (rinse it off).

2. 2

   Salt & pepper it.

3. 3

   Place in bowl or ziploc bag.

4. 4

   Add about 6 ounces of red wine vinegar then cover with water so it is up over the meat.

5. 5

   Add lemon slice, 1 small onion (left whole or quartered), and 4 cloves.

6. 6

   Seal it up & turn regularly (about every day) for 5 - 14 days to marinate.

7. 7

   Take out of the mixture and pat dry.

8. 8

   Place in a dutch oven with shortening and brown on all sides.

9. 9

   Add some of the marinade from the bowl (about half way up on the roast to keep it moist & to add some flavor) and cook for 2 hours at about 350 degrees.

10. 10

    Peek in every once in a while during cooking, and if getting dry, add some more marinade IF still during the first hour of cooking, otherwise add some water.

* Per serving · 4 servings · Values may vary.