Sauerbraten
- 4 pounds of Beef Roast
- 1 cup of water
- 1 cup Wine Vinegar
- 2 Onions; medium, sliced
- 1 teaspoon Salt
- 6 Peppercorns
- 2 Bay Leaves
- 2 Cloves
- 2 tablespoons Vegetable Oil
- 1 Tomato, medium, peeled and chopped
- 2 tablespoons unbleached flour
- 2 teaspoons Sugar
- 1/4 cup water
Place meat in a large container (not metal). In a saucepan bring water,
vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature.
When cooled pour marinade over meat. Refrigerate for 2-3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a
Dutch Oven. Add the tomato and marinade liquid. Cover and simmer gently 1-2 hours until meat is tender. Remove meat from juices.
Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and
cook until thickened.
Serve with boiled potatoes and red cabbage.
Variation: Meat can also be placed in 325 degree oven and baked or it could
be cooked on low in a slow cooker for 3-4 hours.
Sweet-Sour Red Cabbage
- 1 medium head red cabbage (about 1 1/2 pounds)
- 4 slices bacon, diced
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 cup water
- 1/4 cup vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 small onion, sliced
Quarter and core cabbage. Grate using coarse side of grater. Cook covered
in water till tender.
Set aside.
Cook bacon in 10 inch skillet over medium heat, stirring occasionally until
crisp. Remove bacon with slotted spoon. Drain fat from skillet, reserving 1 tablespoon in pan.
Stir brown sugar and flour into fat in skillet. Stir in water, vinegar,
salt, pepper, and onion. Cook about 5 minutes, stirring frequently, until mixture thickens.
Stir bacon and sauce mixture into hot cabbage in saucepan. Heat until hot.
Garnish with additional bacon if desired.
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