Sauerbraten w/sweet & sour cabbage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vinegar |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Cloves |
| ½ | teaspoon | Thyme |
| 2 | teaspoons | Peppercorns |
| 2 | tablespoons | Parsley Stems |
| 2 | Bayleaves; small | |
| ¼ | cup | Clery Leaf; green |
| 2 | tablespoons | Garlic; crushed |
| ⅓ | cup | Carrots |
| 2 | cups | Water |
| ¾ | cup | Carrots; sliced |
| ¼ | cup | Celery |
| 6 | pounds | Beef; bottom round |
| ½ | cup | Bacon Drippings |
| 1 | cup | Red Wine |
| 2 | cups | Beef Stock |
| ½ | cup | Tomato Puree |
| 2 | tablespoons | Brown Sugar |
| ¼ | cup | Cornstarch |
Directions
DEIDRE-ANNE PENROD--FGGT98B
MARINADE
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 3½ cups, add diluted Starch, continuously stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with carved Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie