Ingredients
Scale
- 3 pounds beef roast
- 2 cups red wine vinegar
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 6 whole cloves
- 1 teaspoon mustard seeds
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, combine red wine vinegar, water, salt, pepper, brown sugar, onion, garlic, bay leaves, cloves, and mustard seeds to create the marinade.
- Place the beef roast in the marinade and refrigerate for at least 3 days, turning every day.
- After marinating, remove the roast and pat dry.
- In a large pot, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned.
- Add the marinade to the pot and bring it to a simmer. Cover and cook on low heat for about 3 hours until the meat is tender.
- Remove the roast, let it rest for 10 minutes, then slice and serve with the sauce.
Notes
- This dish pairs well with red cabbage and potato dumplings.
- For a thicker gravy, you can add a cornstarch slurry at the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braised
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg