Sauerbraten(Serves 6 To 8)

• 4 lb. bottom round of beef
• 2 c. vinegar
• water
• 2 bay leaves
• 12 peppercorns
• 8 cloves
• 2 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. allspice
• 3 parsnips
• 1 bunch carrots, sliced
• 1 c. sliced onions
• 12 gingersnaps
• 1 Tbsp. brown sugar

1. Select meat with a layer of fat.
2. Cut off some fat and set aside.
3. Place meat and vegetables in a bowl with vinegar and enough water to cover.
4. Add bay leaves, peppercorns and cloves tied loosely in cheesecloth.
5. Cover and place in a cool place for 3 days.
6. Drain meat, reserving vegetables, liquid and spices. Sprinkle meat with flour, salt, pepper and allspice; brown on all sides with drippings from reserved fat.
7. Add the vegetables and about 2 cups of reserved liquid from meat.

bottom round of beef, vinegar, water, bay leaves, peppercorns, cloves, flour, salt, pepper, allspice, parsnips, carrots, onions, gingersnaps, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064809 (may not work)