Name: Sauerbraten W/sweet and Sour Cabbage
Ingredients: 2 c Vinegar; 2 c Water; 1 tb Salt; 1 ts Cloves; 1/2 ts Thyme; 2 ts Peppercorns; 2 tb Parsley Stems; 2 Bayleaves; small; 1/4 c Clery Leaf; green; 2 tb Garlic; crushed; 1/3 c Carrots; 3/4 c Carrots; sliced; 1/4 c Celery; 6 lb Beef; bottom round; 1/2 c Bacon Drippings; 1 c Red Wine; 2 c Beef Stock; 1/2 c Tomato Puree; 2 tb Brown Sugar; 1/4 c Cornstarch

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CATEGORY	CUISINE	TAG	YIELD
Meats	German	Beef, German	8	Servings

INGREDIENTS

2	c	Vinegar
2	c	Water
1	tb	Salt
1	ts	Cloves
1/2	ts	Thyme
2	ts	Peppercorns
2	tb	Parsley Stems
2		Bayleaves; small
1/4	c	Clery Leaf; green
2	tb	Garlic; crushed
1/3	c	Carrots
3/4	c	Carrots; sliced
1/4	c	Celery
6	lb	Beef; bottom round
1/2	c	Bacon Drippings
1	c	Red Wine
2	c	Beef Stock
1/2	c	Tomato Puree
2	tb	Brown Sugar
1/4	c	Cornstarch

INSTRUCTIONS

DEIDRE-ANNE PENROD--FGGT98B
MARINADE
1. Put Water and Vinegar into a stainless steel stock pot. 2. Add all the
Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade to cover
the Meat. It sbould be kept in the refrigerator about 3 to 4 days for
pickling, and turned once a day. Remove tbe Meat from tbe Marinade, place
in a roasting pan with tbe Bacon Drippings, and sear well on all sides. 4.
Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar
in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer
for 3 hours, lid on. 5. Reserve Meat in a warm place till ready to carve.
Strain the Gravy and reduce to 3 1/2 cups, add diluted Starch, continuously
stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with
carved Meat. Source:  "Menu Memories", Royal Caribbean Cruise Line Ship:
Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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