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| 2 Tasse | Onions, cut up |
| 2 Tasse | Onions, diced, divided |
| 2 1/2 Tasse | Water, divided |
| 1 Tasse | Each cut-up celery and carrots |
| 1 klein | Lemon, sliced |
| 2 Esslöffel | Chopped pared ginger root (1 tsp ground) |
| 12 | Peppercorns |
| 6 | Whole cloves |
| 1 | Bay leaf |
| 3 3/4 x ca. 450 g | Boneless beef chuck, rump, or bottom round |
| 2 Esslöffel | Vegetable oil |
| 1 Esslöffel | All-purpose flour |
| 2 Esslöffel | Firmly packed brown sugar or dark corn syrup |
| 2 | Pkt instant beef broth and seasoning mix |
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In 1-quart saucepan combine cut up onions, 1 cup water and the celery, carrots, lemon and seasonings; bring marinade to a boil. In 4- quart glass or stainless-steel bowl pour marinade over beef roast; cover with plastic wrap and refrigerate for 3 to 4 days, turning meat once each day.
Preheat oven to 350F. Drain meat, reserving marinade, and transfer meat to rack in roasting pan. Roast meat until rare, about 45 minutes. Strain marinade, discarding solids and reserving liquid.
In 4-quart saucepan or Dutch oven heat oil; add meat and cook until well browned on all sides. Remove meat from pan and set aside. In same pan saute diced onions until browned; sprinkle with flour and cook, stirring constantly, for 1 minute. Gradually stir in reserved marinade; add remaining 1 1/2 cups water and the sugar (or syrup) and broth mix and, stirring constantly, bring to a boil. Return meat to pan and reduce heat to simmer; cover and let simmer until meat is tender, about 45 minutes, turning meat several times during cooking. Serve with gravy.
Makes about 12 servings.
[Weight Watchers New International Cookbook] Posted by Fred Peters.
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