Sauerbraten - cooking recipe

Ingredients

3 1/2 to 4 lb. beef round or rump
2 c. red wine vinegar
2 c. water
1 large onion, sliced
1/4 c. sugar
2 tsp. salt
10 peppercorns
3 whole cloves
2 bay leaves

Preparation

A heavy 4-quart kettle or Dutch oven having a tight fitting cover will be needed.
Set out a deep 3 or 4-quart bowl, place beef round/rump in bowl.
Combine other ingredients in saucepan and heat without boiling.
Pour hot mixture over meat in bowl. Allow to cool.
Cover, set in refrigerator.
Marinate 72 hours, turning twice a day.
Remove from marinade, dry thoroughly.
Heat in kettle over low heat, 3 tablespoons butter.
Add the meat, and brown slowly on all sides over medium heat.
Slowly add 2 cups of the strained marinade.
Reserve remaining marinade for gravy. Bring liquid to boiling.
Lower heat; cover kettle and simmer for 2 1/2 to 3 hours or until fork tender.
Remove to warm platter and keep warm.
Pour cooking liquid from kettle and set aside for gravy.