- Add the beef, vinegar, bay leaves, and cloves to the container.  Place in the refrigerator for two or three days.  Baste and turn the meat daily. The mixture can also be stored in the freezer. 

- Remove the meat once the marinating is complete, and you are ready to prepare.  Drain liquid marinade mixture, set it to the side, and save it.

- Sprinkle the meat with the flour.  The use of salt and pepper is a matter of preference. If desired, sprinkle on the meat at this stage.

- Brown the meat in a large pot.  Start with the fatty side.  The fat may provide enough grease so that one can avoid adding oil during the browning process.  If the meat has little fat and is sticking too much to the pan, add a small amount of oil.  Turn the meat until all sides are brown.  A large fork helps in this process.

- Once the meat is browned on all sides, add the onions and the marinade you set aside.

- Cook slowly for 1 1/2 hours  or until tender.

- Remove the meat and set aside.

- Strain the liquid and set aside the onions.

- The remaining broth can be thickened with flour to make a gray.  Add small amounts of flour and stir until the desired consistency is obtained.

- The onions make a nice vegetable side dish to the roast and gravy.  Some must have potato pancakes and cabbage with their sauerbraten.  That is another story.