INGREDIENTS

INSTRUCTIONS

Source: Roberta Brisson  To make the brine, boil onion, celery,
carrots, pickling spice,  vinegar and water together. Let cool.  Cut
any fat from beef. Slice slits in the beef with a sharp pointed  knife
and stuff bacon into the slits. Place the beef in a deep dish  and pour
the cold brine over the meat. Make sure the meat is covered.  Marinate
in refrigerator two days up to a week (depending upon  freshness of
meat). The longer the time, the more tender the meat and  better
flavored.  Remove meat from brine and reserve the brine. Place in
roasting on  rack to collect pan drippings. Bake at 350 degrees F.
until done.  Pour the reserved brine into a saucepan and bring to boil.
Remove the  sachet of pickling spices.  When beef is cooked and
browned, remove beef from roasting pan. Add  boiled brine to the
roasting pan to collect pan drippings. Bring this  mixture to a boil,
scrapping spices and pan drippings. Remove and let  cool to remove all
fat (my mother never did this, but I do, nor did  she use fat-free sour
cream). Slice beef (My mother sliced it thin,  but the restaurants
sliced the tenderloin bigger than 1/4-inch slices  and not quite
1/2-slices. (My mother never used tenderloin for this  dish. She use
rolled beef roast or a rump.). Reheat brine mixture.  Add flour to sour
cream. Gradually add sour cream mixture to the hot  brine mixture,
slowly so your dont curdle the gravy. You can add more  vinegar if you
like it on the tart side. My sister always did. Serve  with potato
dumplings or bread dumplings.  Posted to recipelu-digest Volume 01
Number 634 by QueenBerta@aol.com  on Jan 29, 1998

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