2 whole top rounds (20 to 25 lb. each)
3 lb. onions
2 to 3 gallon vinegar (and same amount of water)
1 small spice can bay leaves
1/2 small spice can cloves
To Marinate:
Cut beef into smaller pieces, trimming as much fat as possible, about 5 pounds each. Place in two large steam table pans or big non aluminum pots. Cover meat with vinegar and water at a 1:1 ratio. (Use a gallon of vinegar and then use the bottle to measure water. DON’T GUESS!) Meat should be covered (or nearly so) with marinade. Slice onions thinly and add to marinade. Add bay leaves and cloves. Cover with plastic wrap NOT aluminum foil, and refrigerate. Meat should marinate 6 to 7 days and be turned once halfway through this process.
To Cook:
Brown meat in a hot frying pan. Use 2 or 3 large pans. This will take an HOUR OR MORE. Place meat in marinade mixture and cook in oven at 350 degrees for 3 to 4 hours, until meat is tender and almost falling apart. (Cook one pan in each oven.) Meat should be covered about 3/4 by marinade and turned once about half-way through the cooking process. Use marinade to make gravy. Make it however you make gravy best (just make lots!). I use a flour and water mixture and add it to the marinade in a frying pan. Strain before serving. This is a traditional German meat dish