Bottom round is marinated in red wine vinegar spiced with cloves for two days, then browned and braised for three hours for a tender, tangy meal.
INGREDIENTS (for 6 servings):
- 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
PREPARATION:
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.