Sauerbraten

• 6 lb. beef rump
• 5 cups vinegar
• 5 cups water
• 3 onions, sliced
• 1 lemon, sliced (optional)
• 12 whole cloves
• 6 bay leaves
• 6 whole black peppers (optional)
• 3 tbsp. salt

1. Place meat in large bowl and add other ingredients.
2. Let stand 36 hours, turn occasionally.
3. Remove meat, brown in hot fat.
4. Add 1 cup vinegar mixture.
5. Cover and cook slowly for 2 hours or until tender.
6. Add water if necessary.
7. For mild flavor, soak meat 24 hours.

beef rump, vinegar, water, onions, lemon, cloves, bay leaves, black peppers, salt

Taken from www.foodgeeks.com/recipes/19671 (may not work)