Sauerbraten #3

Yield: 4 Servings

Measure Ingredient
4 pounds Beef rib eye
\N \N Vinegar
2 \N Bay leaves
2 \N Onions; sliced in rings
\N \N Oil for browning meat

Marinate meat 2 days in vinegar (cover meat halfway), onions and bay leaves. Remove meat from marinade; dry with paper towels and then brown on both sides after salt and peppering. Use a little oil for browning. Add marinade to meat and cook in a heavy pot for about 6 hours on a very low fire.


From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes