Title: Sauerbraten w/sweet & sour cabbage
 Categories: Beef, German
      Yield: 8 Servings
 
      2 c  Vinegar
      2 c  Water

Marinade:
      1 tb Salt
      1 ts 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.