German Sauerbraten
 
4 lb.  of eye round of beef
2 cup  of water
1/2 cup  of wine vinegar
1   onion
2 clove 
1   bay leaf
6   peppercorns
1 Tbsp  of salt
1 Tbsp  of sugar
1 Tbsp  of bacon drippings
1 can  (10 1/2 oz.) beef consomme
1/2 cup  of water
1/2 tsp  of butter
 
wash and dry beef well. place in deep bowl. combine water, vinegar, onion, 
cloves, bay leaf, peppercorns, salt and sugar in a pot and bring to a slow 
boil. pour the mixture over the beef, making sure it is well covered. 
cover the bowl with plastic wrap and refrigerate overnight. in the 
morning, turn the meat over and refrigerate for another 24 hours. repeat 
this process for 2 more days. at cooking time, drain the meat and pat dry. 
reserve the marinade. heat the bacon drippings in a very heavy pot. add 
the meat and brown well on all sides. pour the consomme, water and 1/2 cup 
of the reserved marinade in the pot. bring to a boil, then reduce heat and 
simmer for about 2 hours. place meat on preheated platter. thicken the 
gravy with flour and butter mixed with 1 tablespoon of the reserved 
marinade. pour some of it over the meat. q 
 
-- 
(ID: 1704) Mirror: rec.food.recipes: Thu, Aug 11, 2005


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