Sauerbraten W/sweet & Sour Cabbage Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
DEIDRE-ANNE PENROD--FGGT98B
2 cup: Vinegar,
2 cup: Water,
MARINADE
1 tbsp: Salt,
1 tsp: Cloves,
1/2 tsp: Thyme,
2 tsp: Peppercorns,
2 tbsp: Parsley Stems,
2 each: Bayleaves, small
1/4 cup: Clery Leaf, green
2 tbsp: Garlic, crushed
1/3 cup: Carrots,
3/4 cup: Carrots, sliced
1/4 cup: Celery,
6 lbs: Beef, bottom round
1/2 cup: Bacon Drippings,
1 cup: Red Wine,
2 cup: Beef Stock,
1/2 cup: Tomato Puree,
2 tbsp: Brown Sugar,
1/4 cup: Cornstarch,
Directions:
1. Put Water and Vinegar into a stainless steel stock pot. 2. Add all
the Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade
to cover the Meat. It sbould be kept in the refrigerator about 3 to 4
days for pickling, and turned once a day. Remove tbe Meat from tbe
Marinade, place in a roasting pan with tbe Bacon Drippings, and sear
well on all sides. 4. Place the Marinade and the Wine, Beef Stock,
Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a
boil. Add the seared Meat and simmer for 3 hours, lid on. 5. Reserve
Meat in a warm place till ready to carve. Strain the Gravy and reduce
to 3 1/2 cups, add diluted Starch, continuously stirring while
bringing to a boil. Adjust Seasonlng and serve Gravy with carved
Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship:
Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
Source from luhu.jp
the Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade
to cover the Meat. It sbould be kept in the refrigerator about 3 to 4
days for pickling, and turned once a day. Remove tbe Meat from tbe
Marinade, place in a roasting pan with tbe Bacon Drippings, and sear
well on all sides. 4. Place the Marinade and the Wine, Beef Stock,
Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a
boil. Add the seared Meat and simmer for 3 hours, lid on. 5. Reserve
Meat in a warm place till ready to carve. Strain the Gravy and reduce
to 3 1/2 cups, add diluted Starch, continuously stirring while
bringing to a boil. Adjust Seasonlng and serve Gravy with carved
Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship:
Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
Source from luhu.jp