Sauerbraten - beef round or rump

Method

• A heavy 4-quart kettle or Dutch oven having a tight fitting cover will be needed.
• Set out a deep 3 or 4-quart bowl, place beef round/rump in bowl.
• Combine other ingredients in saucepan and heat without boiling.
• Pour hot mixture over meat in bowl. Allow to cool.
• Cover, set in refrigerator.
• Marinate 72 hours, turning twice a day.
• Remove from marinade, dry thoroughly.
• Heat in kettle over low heat, 3 tablespoons butter.
• Add the meat, and brown slowly on all sides over medium heat.
• Slowly add 2 cups of the strained marinade.
• Reserve remaining marinade for gravy. Bring liquid to boiling.
• Lower heat; cover kettle and simmer for 2 1/2 to 3 hours or until fork tender.
• Remove to warm platter and keep warm.
• Pour cooking liquid from kettle and set aside for gravy.