Sauerbraten W/Sweet & Sour Cabbage
beef, herb
----DEIDREANNE PENRODFGGT98B----
2 cup vinegar
2 cup water
----MARINADE----
1 tablespoon salt
1 teaspoon cloves
1/2 teaspoon thyme
2 teaspoon peppercorns
2 tablespoon parsley stems
2 bayleaves; small
1/4 cup clery leaf; green
2 tablespoon garlic; crushed
1/3 cup carrots
3/4 cup carrots; sliced
1/4 cup celery
6 lb beef; bottom round
1/2 cup bacon drippings
1 cup red wine
2 cup beef stock
1/2 cup tomato puree
2 tablespoon brown sugar
1/4 cup cornstarch
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
Yield: 8 servings