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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours. | 2. Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender. | 3. Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bottom roast	3	pounds	round	2244.0051	0.0	280.7046	116.2803
red wine vinegar	1	cup		45.41	0.6453	0.0956	0.0
water	1	cup		0.0	0.0	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
onion	1		sliced	64.0	14.944	1.76	0.16
bay leaf	2			-	-	-	-
clove	3			17.262	4.1284	0.3761	0.8190000000000001
salt	2	tablespoons		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
water	1	cup		0.0	0.0	0.0	0.0
purpose flour	3	tablespoons		-	-	-	-
tomato	1		cut	40.2099	8.6898	1.9658	0.4468

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.