Sauerbraten
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Sauerbraten
  Beef    German  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54567. Report a problem with this recipe.
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      Title: Sauerbraten (prodigy)
 Categories: Meats
      Yield: 6 Servings
 
      2 lb Pot roast or brisket
      1 c  Malt vinegar
      3 tb Grated horseradish
    1/2 ts Salt
  1 1/2 c  Finely minced onions
      1 c  Chicken stock
           -OR low-sodium chicken broth
 
  AT LEAST 4 DAYS BEFORE COOKING, combine meat, vinegar, horseradish
  and salt in a crock. Cover and place in the refrigerator, turning
  once a day, for at least 4 days and up to 10. The day of serving,
  preheat the oven to 325F. Place the meat, marinade, and onions in a
  heavy lidded pot. Add the chicken stock, cover and place in the oven
  to cook for 1 1/2 to 2 hours. When the meat is tender, remove the pot
  from the heat and remove the meat. Skim off as much fat as you can
  from the surface of the remaining liquid, pour the liquid over the
  meat and serve.




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Recipe ID 54567 (Apr 03, 2005)

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