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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub meat thoroughly with salt and pepper; place in a large, nonreactive dish. | 2. Add onion, bay leaves and peppercorns. | 3. Mix an equal portion of vinegar and water; pour over meat. | 4. Let stand in the refrigerator for 24 hours. | 5. Drain meat, reserving the vinegar; place in a roasting pan and brown well in a hot oven (400F). | 6. When well browned, add a little of the spiced vinegar. | 7. Reduce heat to 300°F. | 8. Cover pan tightly and cook for approximately 3 hours or until meat is tender. | 9. Add more of the vinegar, if necessary. | 10. When cooked, remove meat to a platter and thicken liquid with a tablespoon flour mixed to a paste with a little cold water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	5			2788.0063	0.0	490.5078	92.7069
onion	1		peeled sliced	64.0	14.944	1.76	0.16
bay leaf	3			-	-	-	-
peppercorn	1	teaspoon		25.191999999999997	0.1563	0.0536	2.7425
salt pepper				-	-	-	-
vinegar				-	-	-	-
water				0.0	0.0	0.0	0.0
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
water	1/3	cup		0.0	0.0	0.0	0.0

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