Sauerbraten

• 1 bottom round of beef (4 to 5 pounds)
• Coarse salt and freshly ground pepper
• 4 tablespoons vegetable oil
• 4 garlic cloves, coarsely chopped
• 2 large onions, cut into thin slices
• 2 dried bay leaves
• 1/4 cup tomato paste
• 1/4 cup ketchup
• 1 cup red-wine vinegar
• 2 cups dry red wine, such as Burgundy
• 1/4 cup sour cream

1. Season the beef with salt and pepper.
2. Tie kitchen twine around the beef at 2-inch intervals and once from end to end.
3. Heat 2 tablespoons oil in a large (8-quart), heavy-bottomed pot over medium heat until hot but not smoking.
4. Brown the meat all over, including the ends, about 3 minutes per side; transfer to a plate.
5. Keep the pot on the stove, and reduce heat to medium-low.
6. Add the remaining 2 tablespoons oil and the garlic and onions to the pot.
7. Cook, stirring often, until the onions are softened, 5 to 7 minutes.
8. Add the bay leaves, tomato paste, ketchup, vinegar, and wine.
9. Raise the heat to medium-high; bring the mixture to a boil.
10. Return the beef to the pot; add 2 cups water.
11. Cover the pot with a tight-fitting lid.
12. Reduce heat to medium-low; simmer 2 hours.
13. Turn the beef; continue to simmer until tender, 1 1/2 to 2 hours more.
14. Let cool slightly.
15. Transfer the beef to a cutting board.
16. Remove the twine; let the beef stand 15 minutes.
17. Skim the fat from the sauce.
18. Bring the sauce to a simmer over medium heat; cook until the liquid is reduced by one-quarter, about 7 minutes.
19. Season with salt and pepper.
20. Remove from heat; whisk in the sour cream.
21. Cut the beef across the grain into 1/4-inch-thick slices.
22. Return the slices to the pot to immerse in sauce, then transfer to a large serving platter.
23. Ladle more sauce on top.

beef, salt, vegetable oil, garlic, onions, bay leaves, tomato paste, ketchup, redwine vinegar, red wine, sour cream

Taken from www.epicurious.com/recipes/food/views/sauerbraten-392567 (may not work)