Sauerbraten - cooking recipe

Ingredients

2 medium onions, sliced
1/2 lemon, sliced
2 c. water
1 1/2 c. red wine vinegar
24 whole cloves
8 bay leaves
12 whole peppercorns
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. ground ginger
4 to 8 lb. chuck roast, pierced deeply

Preparation

Heat all spices, onions, water and vinegar in a pan until boiling.
Boil 1 minute and then pour over roast.
Turn to coat well.
Cover and refrigerate 4 to 7 days.
Turn meat twice daily.