sauerbraten-iii.json

{
    "directions": [
        "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.",
        "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.",
        "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."
    ],
    "ingredients": [
        "3 pounds bottom round roast",
        "1 cup red wine vinegar",
        "1 cup water",
        "2 tablespoons lemon juice",
        "1 onion, thinly sliced",
        "2 bay leaves",
        "3 whole cloves",
        "2 tablespoons salt",
        "1/8 teaspoon ground black pepper",
        "4 tablespoons vegetable oil",
        "1 cup water",
        "3 tablespoons all-purpose flour",
        "1 tomato, cut into wedges"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Sauerbraten III",
    "url": "http://allrecipes.com/recipe/20069/sauerbraten-iii/"
}