Sauerbraten Ala Brigitte

* Exported from MasterCook *

SAUERBRATEN ALA BRIGITTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 lb Lean boneless beef roast
1 pt Buttermilk
1 3/4 oz Butter
1 Bayleaf
1 md Onion
2 Whole cloves
2 Peppercorns
2 2/3 oz Bacon
1 c Red wine
2 1/4 c Water1
1 sl Rye bread
2 Carrots
Salt
1/2 c Tomato paste

1. Wash and dry meat well. Put in a porcelain or glass
bowl. Peel and slice the onions and the carrots and
place on top of the meat. Add the bayleaf and the
peppercorns and then pour the wine and the buttermilk
over it all. Let the meat marinade for 3 days, turn it
over daily.

2. Cut the bacon in cubes and fry it in the butter
until it is crisp. Add the meat and lightly brown on
all sides. Add 2 Tb of the marinade and simmer for 10
minutes more.

3. Add the tomato paste and the crumbled rye bread and
salt to taste. Add the carrot and onion slices and
simmer on low for about 1 1/2 hrs. Trun the meat often
and replace water, if necessary. Strain the gravy and
thicken with a little conrstarch if desired.

Traditionally served with wide noodles, or mashed
potatoes and carrots or mixed vegetables. Try out more
marinade to adjust to your taste.

Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY
Typed for you by Linda Fields, Sysop, Cyberealm BBS
Watertown NY 1993



- - - - - - - - - - - - - - - - - -