Here's a sauerbraten recipe I've been using for years.
Mighty tasty!

Old Fashioned Basler Sauerbraten
From: "Specialty of the House." Galahad Books

Chef: Hans Moosberger, Swiss Chalet, San Juan, Puerto Rico

4 1/2 pounds bottom round of beef
2 large carrots diced
2 large onions, peeled and diced
1 garlic clove, chopped
1 stalk of celery, diced
1/2 cup red vinegar
Salt
Bay leaves and rosemary
2 cups red wine
1/2 cup cooking oil
3 tablespoons flour
1 tablespoon tomato paste
2 teaspoons sugar
8 cups beef stock (consomme)
Dry raisins

Wipe meat well with damp cloth, place in a deep mixing bowl, add cut
vegetables, vinegar, spices, red wine until meat is covered. Leave meat
in marinade, for at least 4 days, in a cool place. Remove meat from the
marinade, dry, then brown it well on all sides in hot oil. Sprinkle with
flour and tomato paste and let it brown with some sugar. Add vegetables
and liquid in which meat has been marinated, add some red wine and beef
stock, mix well and cook, covered, until meat is tender (2-3 hours).
Remove meat and strain sauce. Cook the sauce until slightly reduced.
Slice the meat in thin slices and serve covered with the sauce (add some
dry raisins to the sauce). The sauerbraten is served with buttered spetzli
and braised red cabbage.



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/