Sauerbraten ala brigitte
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Sauerbraten ala brigitte
  German  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54569. Report a problem with this recipe.
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      Title: Sauerbraten ala brigitte
 Categories: Meats, German
      Yield: 6 Servings
 
  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.
  




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Recipe ID 54569 (Apr 03, 2005)

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