"Sheldon" > wrote in message
ups.com...



> Here's a basic-basic... hope it clears things up for you... it's pretty
> much what I do but I use ordinary white vinegar and as much dago red...
> I also like to add a few juniper berries, and a half a cinnamon stick.
> Essentially it's pot roast, there are no rulz.
>
> SAUERBRATEN
>
> 6 pound rump of beef or rolled boned chuck
> 1 1/2 cups of red wine vinegar
> 1/2 cup red wine
> 1 1/2 cups water
> 1 bay leaf
> 5 peppercorns
> 3 whole cloves
> 2 tablespoons salt
> 2 onions, sliced
> 4 tablespoons shortening or oil
> 5 tablespoons flour
> 4 tablespoons butter
> 1 tablespoon sugar
> 3/4 cup crushed gingersnaps
>
> It is best to have the meat in one solid piece, but if it is boned and
> rolled, make sure it has no added covering of suet. Combine the
> vinegar, wine, water and seasonings, pour this mixture over the meat.
> Add the sliced onions. Keep meat in the refrigerator, covered with
> marinade, for 1-3 days, turning occasionally. (Purists say it should be
> 3 days; I find 1 day sufficient.) Remove meat from marinade, wipe dry
> with paper towels and brown in the shortening over high heat,
> sprinkling with 1 tablespoon flour. Strain and add marinade, cover,
> lower heat and cook gently for 4-5 hours, until fork-tender. Remove
> meat and keep in warm place. Pour off the stock. In the same kettle,
> melt the butter, add the remaining flour and the sugar, stirring until
> smooth and browned. Slowly add the stock, cooking until smooth and
> thickened. Add the crushed gingersnaps, and cook until dissolved.
> Replace meat in the sauce and cook 1/2 hour longer. Meanwhile, cook
> noodles to serve with the sauerbraten. This dish tastes better the
> second day.
>
> House & Garden
> January 1963
> Betty Wason

Perfect - nicely spiced.

Dimitri