Sauerbrauten
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vinegar |
| ½ | cup | Water |
| 1 | Onion -- sliced | |
| Salt/pepper | ||
| 1 | Bay leaf | |
| 1 | Clove | |
| 1½ | pounds | Beef -- shoulder |
| 1 | Marrow bone | |
| 2 | tablespoons | Fat |
| 1 | Onion | |
| 1 | Tomato | |
| Sauce----- | ||
| 1 | tablespoon | Flour |
| Vinegar or lemon juice | ||
| pinch | Sugar | |
| Salt | ||
| Butter | ||
| Cream or wine | ||
Directions
Cook vinegar, water, sliced onion and seasoning together for 10 minutes.
Steep beef in this marinade for 2 or 3 days. Drain (save liquid!). Brown meat and marrow bone in hot fat. Add the onion, tomato and ½ cup of the marinade, ccover and simmer for 1 hour. Turn the meat in remaining liquid so that it is coated on all sides. Carve and put on a warm platter. For sauce, Mix flour with pan liquid until smooth. Add the rest of the marinade and stir until smooth and thickened. Sauerbraten sauce calls for more ample ingrdients than other sauces. Add, to taste, a little vinegar or lemon juice, a pich of sugar, salt, a little fresh butter and a tablspoon of cream or wine. Strain and pour over meat or serve as a seperate sauce.
Serve with potatoes, dumplings or Spaetzle.
Recipe By : mel@... (Martin Lee) From: Date: File