Sauerbraten (ian fowler)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Brisket of beef |
| ¼ | pint | Pickling vinegar or vinegar+pickling spice |
| ¼ | pint | Proper beef stock |
| Crushed garlic | ||
| 1 | Chopped onion | |
| 2 | Bayleaves | |
| Salt | ||
| Pepper | ||
| Brown sugar | ||
| Oil or rendered chicken fat (schmaltz). | ||
Directions
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 ¼ 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!