Sauerbraten - cooking recipe

Ingredients

4 lb. boneless beef roast or any venison roasting meat
2 c. wine or cider vinegar
2 c. water
2 onions, peeled and sliced
3 bay leaves
1/2 tsp. black pepper
6 whole cloves
2 Tbsp. sugar
1/4 c. shortening

Preparation

Place meat
in\tlarge
glass dish.
Mix all ingredients except fat, in
a saucepan and bring to boil.
Pour over meat. Cover and refrigerate for 48 to 72 hours, turning meat several times to season evenly.
Remove meat, reserving marinade.
Dry meat well with paper towels.