Saurbraten–pennsylvania Dutch Cooking
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef, Main dish, Meats | 4 | Servings |
INGREDIENTS
| 1 | Chuck or pot roast, 2" thick | |
| Vinegar, this means …as ne | ||
| 2 | Large onions, sliced | |
| 4 | Slices of bacon | |
| 1 | T | Whole cloves |
| 1 | t | Whole alspice |
| 1 | ds | Sugar |
INSTRUCTIONS
Place meat in non-reactive dish or bowland cover with wolution of half vinegar and half water, put in two large onions, sliced. Do this two or three days before the meat is wanted. On the day before it is to be cooked, cut 4 slices of bacon into 1" pieces and chop fine 1 tablespoon of the onion which has been soaking in the vinegar. Cut holes in themeat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes. Put the meat back into the solution, add 1 tablespoon whole cloves and 1 teaspoon whole allspice. Bake the meat as a pot roast in part of the solution, until tender. Use more of the solution, adding sugar to taste, in making the gravy which will be almost black. 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: 160
Calories From Fat: 118
Total Fat: 13.2g
Cholesterol: 19.4mg
Sodium: 243.9mg
Potassium: 166.7mg
Carbohydrates: 6.9g
Fiber: 1.6g
Sugar: 2.6g
Protein: 4.1g