Sauerbraten, a classic German pot roast, is made by marinating beef in a spiced vinegar mixture for several days, then cooking it slowly. Its tangy-sweet sauce and tender texture make it a special-occasion dish.
Mix the vinegar, water, onion, bay leaf, cloves and black pepper. Submerge the beef in the mixture, cover and refrigerate for at least 2 days, preferably 3, turning it once a day.
Remove the beef from the marinade and pat it dry. Strain and reserve the marinade. Heat the oil and brown the beef on all sides over medium-high heat for 10 minutes.
Add the strained marinade and cover. Cook over low heat for 2–2.5 hours, until the beef falls apart easily with a fork.
Remove the beef and let it rest. Add the flour, raisins, brown sugar and salt to the cooking liquid. Cook over medium heat, stirring constantly, for 10 minutes, until thickened.
Slice the beef and serve hot with the sauce. Boiled potatoes or sauerkraut make a good accompaniment.
It can be stored in a sealed container in the refrigerator for 4 days; store the sauce separately and reheat it before serving. It can be frozen for 3 months.
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