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Sauerbraten W/Sweet & Sour Cabbage



8 Servings
DEIDREANNE PENRODFGGTB =========
2 c vinegar
2 c water
MARINADE =======================
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


1. 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 the 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.













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