Sauerbraten w/sweet & sour cabbage

8 servings

Ingredients

Quantity Ingredient
2 cups Vinegar
1 tablespoon Salt
1 teaspoon Cloves
½ teaspoon Thyme
2 teaspoons Peppercorns
2 tablespoons Parsley Stems
2 Bayleaves; small
¼ cup Clery Leaf; green
2 tablespoons Garlic; crushed
⅓ cup Carrots
2 cups Water
¾ cup Carrots; sliced
¼ cup Celery
6 pounds Beef; bottom round
½ cup Bacon Drippings
1 cup Red Wine
2 cups Beef Stock
½ cup Tomato Puree
2 tablespoons Brown Sugar
¼ cup Cornstarch

Directions

DEIDRE-ANNE PENROD--FGGT98B

MARINADE

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 3½ 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

Related recipes