Sauerbraten (Ian Fowler)
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Sauerbraten (Ian Fowler)
  Beef    German  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54564. Report a problem with this recipe.
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      Title: Sauerbraten (ian fowler)
 Categories: Meats
      Yield: 1 Servings
      2 lb Brisket of beef
    1/4 pt Pickling vinegar
           -or vinegar+pickling spice
    1/4 pt Proper beef stock
           Crushed garlic
      1    Chopped onion
      2    Bayleaves
           Brown sugar
           Oil or rendered chicken
           -fat (schmaltz).
  If rolled, open out the beef. Place in a glass dish, and add
  bayleaves, onion, garlic, salt, pepper a pinch of sugar and the
  pickling mixture. Cover and put in the 'fridge for 3 days. Now and
  then, turn the meat and pour the liquid back over.
  Drain the meat and dry. Strain the liquid and make back to 1/4 pint.
  Add the stock to this liquid. Seal the meat in hot oil or fat. Put
  into a covered dish, add liquid.
  Cook for about 4 hours in a low oven (Mk 3).
  Remove the meat, slice and serve. Thicken the liquor and pour over.
  Latkes are the best thing to go with this!

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Recipe ID 54564 (Apr 03, 2005)

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