German Sauerbraten
 
4 lb.  of chuck pot roast
1 package  of instant meat marinade
2/3 cup  of white vinegar
4   whole cloves
4   peppercorns
1   onion, sliced crosswise
1   carrot, sliced crosswise
1   rib celery, sliced
2 Tbsp  of vegetable oil
2 Tbsp  of flour
1/3 cup  of finely crushed gingersnaps (about 12 to 14)
1   bay leaf
 
pour marinade into dutch oven with tight lid. add vinegar; blend 
thoroughly. add cloves, peppercorns, bay leaf, onion, carrot and celery 
and blend. place meat in marinade after piercing all surfaces deeply with 
fork. marinate only 15 minutes, turning often. cover and simmer over low 
heat, adding water if necessary until nearly tender, about 1 1/2 hours. 
remove meat. pass vegetable and liquid through sieve; measure. add water 
to make 2 1/2 cups. set aside. heat oil in dutch oven, blend in flour and 
brown. reduce heat. add puree, stirring. return meat to pot. cover and 
cook over low heat 1/2 hour until tender. remove meat. add crushed 
gingersnaps to pot juices. blend. cook until thickened. serve over meat, 
cut in thin slices at 30 degree angle. 
 
 
-- 
(ID: 1850) Mirror: rec.food.recipes: Thu, Jul 28, 2005


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