Saurbraten

Edie Morris's recipe from Germany

• Ready In: 74 hrs
• Serves: 6

Ingredients

• 1 1⁄2 cups vinegar
• 1 1⁄2 cups water
• 2  bay leaves
• 5  peppercorns
• 3  whole cloves
• 3  lbs rump roast
• 1  teaspoon salt
• 1  cup onion (sliced)
• 3  tablespoons butter
• 1  tablespoon cornstarch
• 2  tablespoons water

Directions

1. 3 days in advance mix first 5 ingredients together in bowl and add meat, season with salt, add onions cover & refrigerate for 3 days. Turn once every day. Remove meat, and brown in butter on all sides. Add 1/3 cup marinade, add water & let simmer 2 hours. Mix cornstarch with water & add to pot, simmer until thickened, salt & pepper to taste.