Kolb's Sauerbraten

• tarragon vinegar↗3 cups
• water↗4 cups
• sugar↗1⁄2 cup
• salt↗1⁄4 cup
• bay leaves↗4
• whole cloves↗12
• allspice, ground1⁄2 teaspoon
• medium carrots, sliced↗2
• medium onions, sliced↗2
• green bell pepper, sliced1
• stalk celery, diced↗1
• fresh parsley, chopped (about 1/2 bunch)↗1⁄2 cup
• bottom round steaks↗4 lbs
• flour↗1 tablespoon
• ground ginger↗1 tablespoon
• tablespoons oil3 -4

Step-by-step instructions

1. 1

   Make the marinade: combine all ingredients except beef, flour and ginger together in a large bowl whisking to dissolve the sugar and salt.

2. 2

   Place beef in the marinade, cover and refrigerate, turning occasionally for 1 week.

3. 3

   Remove from marinade (reserving marinade), wipe dry with paper towels.

4. 4

   Heat oil in a dutch oven on the stovetop and sear the beef on all sides. Lower heat and pour marinade back over beef and cook slowly until tender.

5. 5

   Check after 2 hours this may take another hour.

6. 6

   When tender, remove beef and let rest.

7. 7

   Make the gravy: strain marinade into a pot and boil about 5 minutes to reduce a bit.

8. 8

   Wisk in flour and ground ginger to help thicken the gravy.

9. 9

   Taste the gravy and adjust if necessary with vinegar and sugar to taste.

10. 10

    Slice beef and serve with gravy.