Name: Brigitte's Sauerbraten
Ingredients: 2 lb Boneless roast beef; 1/2 l Buttermilk; 1 c Red wine; 1 Bayleaf; 1 Onion, sliced; 2 Cloves; 2 Peppercorns; 5 Strips of bacon; 1/2 l Water; 1 cn (small) tomato paste; 3 tb Cornstarch; 2 Carrots, sliced

Manners are about respect and thus are rooted in the Christian ethic modeled by Christ - my life for your life. Self-sacrifice, therefore, is at the heart of manners… Manners do not make the man or woman. The radical reorientation that says “my life for your life” can only come from the regenerating work of Christ, who instills His life and ethic in us. Nevertheless, manners teach the need for and complement of the character that Christ’s life gives. Lives that say “my life for yours” are channels of God’s grace to a needy world (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Cyberealm, Meats	4	Servings

INGREDIENTS

2	lb	Boneless roast beef
1/2	l	Buttermilk
1	c	Red wine
1		Bayleaf
1		Onion, sliced
2		Cloves
2		Peppercorns
5		Strips of bacon
1/2	l	Water
1	cn	(small) tomato paste
3	tb	Cornstarch
2		Carrots, sliced

INSTRUCTIONS

1. Put the meat in a ceramic or glass bowl. Pour the buttermilk,
wine, and bayleaf over the meat. Add the peppercorns and onions. Keep
in the refrigerator for at least 3 days, marinating the meat daily.
2. After 3 days, remove meat from the refrigerator. In a deep Dutch
oven, fry the bacon and set aside. Put meat in the bacon drippings
and brown on all sides quickly. Add 3 Tablespoons of the marinade
(liquid only) and cover and simmer for 10 minutes. Add the water,
tomato paste, and carrots. Crumble the bacon and add to the meat.
3. Cover and simmer for about 1 1/2 hours, making sure to watch the
level of fluids in the dutch oven. Replace with water if it gets too
low. When the meat is done, remove the meat and the carrots and keep
warm. Stir in the cornstarch to thicken the juices and boil for a
short time to the desired consistency.
4. Slice the meat and serve with the gravy and potato dumplings or
wide noodles (other German choices include boiled potatoes or
baked potatoes) and the carrots.
Source: Brigitte Sealing, originally from Berlin, Germany -- now
a US citizen and member of Cyberealm BBS Watertown NY
originally posted 4/1/92
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-785-8098
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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