2 whole top rounds (20 to 25 lb. each)
3 lb. onions
2 to 3 gal. vinegar (and same amount of water)
1 small spice can bay leaves
1/2 small spice can cloves
To Marinate: Cut beef into smaller pieces, trimming as
much fat as possible, about 5 pounds each. Place in two large
steam table pans or big non aluminum pots. Cover meat with
vinegar and water
at a 1:1 ratio. (Use a gallon of vinegar and then use the bottle
to measure
water. DON'T GUESS!) Meat should be covered (or nearly so) with
marinade.
Slice onions thinly and add to marinade. Add bay leaves and
cloves.
Cover with plastic wrap NOT aluminum foil, and refrigerate.
Meat should
marinate 6 to 7 days and be turned once halfway through this process.
To Cook: Brown meat in a hot frying pan. Use 2 or 3
large pans. This will take an HOUR OR MORE. Place meat in
marinade mixture and cook in oven at 350 degrees for 3 to 4 hours,
until meat is tender and almost falling apart. (Cook one pan
in each oven.) Meat should be covered about 3/4 by marinade and
turned once about half-way through the cooking process. Use
marinade to make gravy. Make it however you make gravy best
(just make lots!). I use a flour and water mixture and add it
to the marinade in a frying pan. Strain before serving.
This is a traditional German meat dish.
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