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Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef)

1 Servings
1/4 l vinegar
1/4 l water
1 bay leaf (or more),to taste
6 peppercorns
1/4 t mustardseeds
1 onion,finely chopped
1000 g beef (or horse meat)
ADD FOR STEWING ================
60 g margarine
1/4 l hot broth
2 T red wine,dry or dry white wine
50 g german black bread
1 T flour
4 T sweet cream**
40 g raisins
APPLE PUREE ====================
1 some apples
1 lemon
1 sugar

MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper towel. Score fatty parts. Put the beef into a china (or ceramic or glass) bowl. Bring water with vinegar and spices to a boil, pour it hot over the beef (the beef must be completely covered), and stir well. Keep covered and cool for 3-4 days and turn the meat at least two times a day.
SAUERBRATEN: After the 3-4 days of marinating: Take the beef off the marinade, drain well. Pour the marinade through a fine sieve. Heat margarine and brown the beef from all sides. That will take you about 15 minutes. Add broth, dry wine and three tablespoons (not more) of the marinade. Cover and stew for 90 minutes. Crumble the German black bread and add it only 10 minutes before the end of stewing time. Put the beef on a chopping board and cut it into 1/2 inch slices - cut transverse to the fibre. Keep it warm.
GRAVY: Sieve the beef stock and bring to a boil. Reduce temperature. Mix flour and cream in a cup until they are well-mixed and free of lumps. Stir the mixture into the stock and keep the gravy boiling for 5 minutes. Wash the raisins in very hot water, drain and add them to the gravy. Wait 3 minutes. Salt to taste.

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