Sauerbraten W/sweet And Sour Cabbage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Beef, German | 8 | Servings |
INGREDIENTS
| 2 | c | Vinegar |
| 2 | c | Water |
| 1 | T | Salt |
| 1 | t | Cloves |
| 1/2 | t | Thyme |
| 2 | t | Peppercorns |
| 2 | T | Parsley Stems |
| 2 | Bayleaves, small | |
| 1/4 | c | Clery Leaf, green |
| 2 | T | 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 | T | Brown Sugar |
| 1/4 | c | Cornstarch |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 822
Calories From Fat: 359
Total Fat: 39.8g
Cholesterol: 286.1mg
Sodium: 1584.2mg
Potassium: 1330.5mg
Carbohydrates: 15.5g
Fiber: 1.1g
Sugar: 5.9g
Protein: 90.8g