4-5 lbs. beef brisket, trimmed
3/4 c. water
3/4 c. cider vinegar
2 tsp. salt (optional)
3 tbsp. brown sugar
1/8 tsp. cloves, ground
1/8 tsp. allspice, ground
1 tsp. Monosodium Glutamate (optional)
1 tsp. ginger, ground
1 bay leaf
1 1/2 tsp. pepper, coarsely ground
3/4 c. onion, chopped
Flour to thicken mixture

Brown meat or sear under the broiler and drain off any fat. Put meat on a rack in a heavy pot. Add 3/4 cup water, cover pan and simmer for 1 hour.

Remove meat, cut in slices and return to the pot. Bring to boil 3/4 cup water plus remaining ingredients, except the flour. Cover and simmer until fork-tender, at least 1 1/2 hours. Add water if needed.

Strain and make a paste with a little flour mixed with cold water. Add paste to meat, simmering until thickened. This sauerbraten may be made ahead if desired.