Name: Sauerbraten
Ingredients: 4 lb Beef Roast; Boneless; 1 c Water; 1 c Wine Vinegar; 2 Onions; Medium, Sliced; 1 ts Salt; 6 Peppercorns; 2 Bay Leaves; 2 Cloves; 2 tb Vegetable Oil; 1 Tomato; Medium *; 2 tb Unbleached Flour; 2 ts Sugar; 1/4 c Water

If we had been told that God was coming into a man's life…that must be something very terrible and awful. That certainly must rend and tear the life to which God comes. At least, it will separate it and make it unnatural and strange. God fills a bush with His glory, and it burns. God enters into the great mountain, and it rocks with an earthquake. When He comes to occupy a man, He must distort the humanity He occupies into some inhuman shape. Instead of that, this new life into which God comes seems to be the most quietly, naturally human life that was ever seen upon the earth. It glides into its place like sunlight. It seems to make it evident that God and man are essentially so near together that the meeting of their natures in the life of a God-man is not strange. So always does Christ deal with His own nature, accepting His divinity as you and I accept our humanity, and letting it shine out through the envelope with which it has most subtly and mysteriously mingled, as the soul is mingled with and shines out through the body.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	German	German, Meats, Main dish	6	Servings

INGREDIENTS

4	lb	Beef Roast; Boneless
1	c	Water
1	c	Wine Vinegar
2		Onions; Medium, Sliced
1	ts	Salt
6		Peppercorns
2		Bay Leaves
2		Cloves
2	tb	Vegetable Oil
1		Tomato; Medium *
2	tb	Unbleached Flour
2	ts	Sugar
1/4	c	Water

INSTRUCTIONS

*  Tomato should be peeled and chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Place meat in a large container (NOT Metal). In a saucepan bring water,
vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes.  Cool marinade to room temperature. Pour marinade
over meat.  Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry.  Brown meat in hot vegetable oil in a
Dutch oven.  Add the tomato and marinade liquid. Cover and simmer gently 1
to 2 hours, until meat is tender. Remove meat from juices. Also remove
peppercorns, cloves, and bay leaves.  Mix flour and sugar with water until
lumps disappear.  Add to pan juices and cook until thickened. Serve with
boiled potatoes and red cabbage. Variations:  Meat can also be placed in a
325 degree oven and baked or it could be cooked on low in a slow cooker for
3 to 4 hours.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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