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Old Munich Sauerbraten (Clay-Pot)

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CATEGORY CUISINE TAG YIELD
Meats German Beef, German, Clay pot 6 Servings

INGREDIENTS

1 c Vinegar; or more
1 c Water
10 Whole cloves
1 Bouqet garni made of:
4 Bay leaves
2 Sprigs celery leaves
1 Sprig fresh thyme
3 Juniper berries; crushed
1 lg Onion; sliced thin
3 Cloves garlic; crushed
2 ts Salt
1 Lemon; sliced
5 lb Bottom round roast of beef
2 ts Bacon fat
8 oz Tomato sauce
1 Bouillon cube
1/2 c Red wine
3 tb Brown sugar; or more
4 Strips lemon peel
5 Gingersnaps; crumbled
1 tb Worcestershire sauce
1 1/2 ts Arrowroot; approximately

INSTRUCTIONS

MARINADE
MEAT
Combine all the ingredients for the marinade in a porcelain-enameled
container. Add the meat and for best results marinate for 10 days, if not
more. Turn twice daily.
When ready to cook, presoak a large clay pot, top and bottom, in water for
15    minutes.
Remove the meat from marinade, put in a large frying pan, and sear on all
sides in the hot bacon fat. Meanwhile, pour the marinade into a saucepan
and reduce to 1/3 its original volume by boiling rapidly, uncovered. Place
the meat in the presoaked pot, then add the marinade and all the other
ingredients except the arrowroot.
Cover the pot and place it in a cold oven. Set the oven temperature at 425
degrees. Cook for 2 to 2 1/2 hours, until almost done, then remove the po
from the oven and pour off the sauce. Return the pot to the oven,
uncovered, for a final 10 minutes of cooking.
Meanwhile, put the sauce into a blender container and blend. Taste for
seasoning; the sauce should be "sweet and sour." If not, add brown sugar
and/or vinegar. Heat the sauce, thicken with the arrowroot, and serve over
the meat and German potato pancakes.
Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover Sales
Posted to MM-Recipes Digest V3 #294
Date: Sun, 27 Oct 1996 13:54:07 +0000
From: Linda Place <placel@worldnet.att.net>

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