MARINADE:

1 pt. red wine vinegar
2 onions
2 lg. carrots, coarsely chopped
1 bay leaf
4 cloves
4 peppercorns
1 thinly sliced lemon
1 tbsp. salt
Dash nutmeg

Pour marinade over meat. Place into refrigerator 5 days, turning often. Most types of beef roasts work well, eye of round and rump roast are especially good.

Drain meat; dry well and brown in 4 tablespoons butter on all sides. Use Dutch oven or other large deep covered pot. Strain marinade and pour over meat. Bring liquid to a boil and then remove meat from stove and cook in oven, covered at 350 degrees until tender, about 25 minutes per pound or about 3 hours.

Make gravy from marinade. Add some of the marinade vegetables which have been pureed in blender and 1 cup sour cream and some fresh chopped dill. Cook 10 minutes until hot. Slice meat and serve with gravy, red cabbage is a tasty accompaniment.