GERMAN SAUERBRATEN

4 lbs. eye round of beef
2 c. water
1/2 c. wine vinegar
1 onion
2 cloves
1 bay leaf
6 peppercorns
1 tbsp. salt
1 tbsp. sugar
1 tbsp. bacon drippings
1 can (10 1/2 oz.) beef consomme
1/2 c. water
1/2 tsp. butter

Wash and dry beef well. Place in deep bowl. Combine water, vinegar, onion, cloves, bay leaf, peppercorns, salt and sugar in a pot and bring to a slow boil. Pour the mixture over the beef, making sure it is well covered. Cover the bowl with plastic wrap and refrigerate overnight. In the morning, turn the meat over and refrigerate for another 24 hours. Repeat this process for 2 more days. At cooking time, drain the meat and pat dry. Reserve the marinade. Heat the bacon drippings in a very heavy pot. Add the meat and brown well on all sides. Pour the consomme, water and 1/2 cup of the reserved marinade in the pot. Bring to a boil, then reduce heat and simmer for about 2 hours. Place meat on preheated platter. Thicken the gravy with flour and butter mixed with 1 tablespoon of the reserved marinade. Pour some of it over the meat.