Sauerbraten

• 34 cup cider vinegar
• 12 teaspoon salt
• 2 bay leaves
• 3 peppercorns
• 2 whole cloves
• 1 lb lean rump roast
• 12 cup onion, minced
• 18 cup crisco fat
• 1 teaspoon cornstarch

1. Three days before serving combine vinegar, bay leaves, peppercorns, cloves, and beef with 3/4 cup water in large glass bowl.
2. Set beef in mixture.
3. Sprinkle onions and salt on top.
4. Cover and refridgerate.
5. Turn meat over each day.
6. Day of serving: lift meat from marinade and pat dry.
7. In large skillet, heat fat and brown meat on all sides.
8. Strain marinade and add to meat.
9. Then cover and simmer for 5 minutes.
10. Add 1/2 cup water and simmer for 2 hours until tender.
11. Blend cornstarch and 2 tbsp water until smooth, then add to skillet.

cider vinegar, salt, bay leaves, peppercorns, cloves, lean rump roast, onion, crisco fat, cornstarch

Taken from www.food.com/recipe/sauerbraten-46437 (may not work)