Sauerbraten

• 2 quarts apple cider vinegar
• 1/2 cup pickling spice
• 3 bay leaves
• 1 onion, peeled and coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 4- to 5-pound eye round of beef
• 2 cups homemade beef stock or canned beef broth
• 2 cups dry red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon flour
• 1 tablespoon butter
• Kitchen Bouquet (optional)
• About 1 1/2 cups sugar

1. In a deep bowl, combine apple cider vinegar, pickling spice, bay leaves, onions, carrots and celery.
2. Mix well.
3. Submerge beef in liquid, cover, and refrigerate 3 days.
4. Transfer beef and marinade to large pot; place over medium-low heat.
5. Cover, and simmer until meat is tender, 1 to 1 1/2 hours.
6. Remove meat, and set aside.
7. Strain sauce, and return to a clean pan.
8. Add beef stock, red wine and Worcestershire sauce.
9. Place over medium heat, and bring to a lively simmer.
10. Mix together the flour and butter until well blended, then add to sauce, stirring until sauce is thickened.
11. Add a small amount of Kitchen Bouquet to color sauce as desired.
12. Add sugar in small amounts until sauce is sweetened to taste.
13. Reduce heat to low, and simmer uncovered for 45 minutes.
14. Return beef to sauce, and continue simmering until beef is just reheated.
15. Cut meat into thin slices, and ladle sauce on top.

apple cider vinegar, pickling spice, bay leaves, onion, carrots, stalks celery, beef, homemade beef, red wine, worcestershire sauce, flour, butter, kitchen, sugar

Taken from cooking.nytimes.com/recipes/9431 (may not work)