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Sauerbraten Recipe

   
 

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     Sauerbraten

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 to 3 and 1/2 lb beef round or rump
4 bay leaves
1/2 tsp peppercorns
8 whole cloves
2 medium onions, sliced
1 small carrot, minced
1 stalk celery, chopped
1 and 1/2 cup red wine vinegar
1 and 1/2 cup red wine
 
2 and 1/2 cups water
1/4 cup butter
1 tsp salt
1/2 tsp pepper

Instructions
Thoroughly rub meat with one teaspoon salt and 1/2 tsp pepper; place in deep earthenware crock or ovenware glass bowl with all the spices and vegetables. Heat the vinegar and water to boiling and pour hot over meat.
Add red wine; let all cool. Cover bowl well and refrigerate. Let marinate at least 72 hours, turning the meat twice a day.
To cook, remove meat from marinade and dry with paper towel. Melt butter in Dutch oven and brown meat all over. Strain the marinade and pour over the meat. Cover and let simmer 2 and 1/2 - 3 hours or until fork tender.
Remove meat to warmed platter.


Originally Submitted
10/27/2011





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