Sauerbraten

This is one of our recipes that celebrates the heritage of German settlers in the Central Texas Hill Country.

3-pound rump or top round roast
1-1/2 cups apple cider vinegar
1-1/2 cups water
2 bay leaves
10 whole peppercorns
6 whole cloves
1 teaspoon salt
1 cup chopped onion

1/4 cup olive or Canola oil
1-1/2 cups warm water

1/2 cup cold water
1/3 cup all-purpose flour

Begin marinating the roast three days before serving. Combine the vinegar, water, bay leaves, peppercorns, cloves, salt and chopped onion in a deep non-metallic container (a one-gallon heavy-duty ziplock bag is even better). Set the roast into the marinade and refrigerate. Each morning and evening, turn the roast so that it is evenly marinated (if you're using a plastic bag, just turn the bag over).

To prepare the Sauerbraten, remove the roast from the marinade and dry it well. Discard all but 1/2 cup of the marinade.

In a Dutch oven, heat the oil over medium-high heat, add the roast and brown well on all sides. Position roast with fat side up. Lower heat, add the 1/2 cup of reserved marinade, cover, and simmer for 5 minutes. Add the warm water, cover, and simmer for 1-1/2 to 2 hours, or until roast is tender. Carve the roast and put on a heated platter.

For the gravy, combine the 1/2 cup of cold water with the 1/3 cup flour and mix until smooth. Add several tablespoons of the pan liquid to the flour mixture, a spoonful at a time, and mix well. Slowly pour the flour mixture into the pan juices while stirring. Continue stirring over medium heat until gravy thickens. (If you have a few flour lumps, don't despair; just strain the gravy into the container in which you will be serving it.) Pour some of the hot gravy over the sliced roast before bringing it to the table.