Sauerbraten

• 4 pounds top round of beef
• ¾ pint dry red wine
• ¼ pint<

Get your butcher to roll the meat and tie it into a round. Wipe with a damp cloth and place in a deep bowl. Make a marinade by combining wine and wine vinegar with salt, peppercorns, onions, carrots, celery, lemon, bay leaves, parsley, allspice and cloves. Bring to the boil and pour over the meat; cover and place in the refrigerator for 3 days, turning it once a day.

Remove meat from ma