Seeburger Sauerbraten

Place the meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9 x 13 pan. Refrigerate 2 - 3 days, turning bag each day.

When ready to cook, remove meat from bag (saving marinade) and dry well. Rub the surface lightly with flour. In a dutch oven, heat oil and slowly brown the meat on all sides. Add 1 cup of the marinade plus some of the vegetables and the bay leaves. Cover tightly and simmer on surface heat or in a preheated 350 oven for 3 - 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch of liquid in the dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy.

Gravy: In the dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until the gravy has thickened. Taste for seasonings and adjust if necessary.This makes about 3 cups of gravy.