Sauerbraten W/Sweet & Sour Cabbage

* Exported from MasterCook *

SAUERBRATEN W/SWEET & SOUR CABBAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----DEIDRE-ANNE
PENROD--FGGT98B----------------
2 c Vinegar
2 c Water
-----MARINADE-----
1 tb Salt
1 t Cloves
1/2 ts Thyme
2 ts Peppercorns
2 tb Parsley Stems
2 ea Bayleaves -- small
1/4 c Clery Leaf -- green
2 tb Garlic -- crushed
1/3 c Carrots
3/4 c Carrots -- sliced
1/4 c Celery
6 lb Beef -- bottom round
1/2 c Bacon Drippings
1 c Red Wine
2 c Beef Stock
1/2 c Tomato Puree
2 tb Brown Sugar
1/4 c Cornstarch

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 3 1/2
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



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